Zucchini, Broccoli and Cauliflower Pasta Salad

This is excellent side dish or a light main dish, very tasty. 

Omit cheese to make Dairy-free

Ingredients

8 oz corkscrew or bowtie pasta	½ cup thinly sliced scallions
5 cups broccoli & cauliflower, fresh or frozen	1 tsp minced garlic
2 T butter	1/2 to 1/3 cup grated Parmesan cheese
2 T oil	1/2 tsp salt
2 medium zucchini cut into 1/4 inch slices	Chicken (optional)

Directions
Cook pasta. Five minutes before end of cooking time, add broccoli.  Cover pot and return to boil.  Drain and rinse under cold water. Set aside.

In the same pot, heat butter and oil over high heat until butter stops foaming. Add zucchini, scallions and garlic; stir with a wooden spoon 2-3 times until lightly browned but zucchini is still crisp.

Add drained pasta and broccoli.  Stir to mix evenly.  Add cheese and seasonings.

Source: Dutton Christian School Cookbook 1988