Lemon-broccoli linguine with red peppers and cherry tomatoes

I dare say, depriving oneself of meat is difficult. But depriving oneself of pasta is practically inhumane.

For much of last year I was almost entirely Paleolithic -- meaning lots of meat, nuts and veggies, a little bit of fruit, and zero starch. So the best part about this experiment, thus far, is bringing glorious, gluteny carbs back into my life. I'm sure I'll probably be eating my words five pounds from now...

hello, lover.

ingredients:

linguine

white wine

various herbs (oregano, basil, thyme, salt & pepper)

broccoli

red bell peppers

cherry tomatoes

lemon

garlic

onions

parmesan cheese

Sautee sliced onions, red peppers, garlic, tomatoes and broccoli while pasta is cooking. Deglaze pan with white wine, add juice of one lemon, season with herbs, salt and pepper (add crushed red pepper if you like it spicy). Drain pasta and toss with sauce and a shameless handful of parmesan cheese.