Found a version of lemon spaghetti on Food Network. I took the recipe and morphed it into what I had in the house. Big thumbs up.
Lemon Spaghetti with Cauliflower and Good Stuff
1 pkg of your favorite spaghetti. We like Ronzoni Smart Taste.
1 head cauliflower, cut into bite size florettes
1 bunch of asparagus, cut 1" diagonal
2 Tablespoons olive oil
4 cloves garlic
1/4 to 1/2 red pepper flakes
1/4 cup sundried tomatoes
2 lemons, juiced and zested
3/4 cup heavy cream
1 cup shredded parmesan
1 bunch fresh basil, chiffonade (that means roll it and cut it into thin strips)
Good Stuff (pick one):
1 pound shrimp, shelled and deveined
2 cans chopped clams
1 can chickpeas, drained and rinsed
1 can oil packed tuna, drained
Cook the spaghetti in boiling water. When you have 5 mintues left of cooking time, add the cauliflower and asparagus (or steam them over the top of the pot. I prefer to do it this way so I can take them off if they get done before the spaghetti.)
Meanwhile, put oil, garlic, red pepper flakes, and sundried tomatoes in a pan on med low heat to cook gently while the spaghetti cooks. When you can really smell the garlic, (about 5 minutes)stir in a ladelful of the pasta cooking water, cream, and lemon juice. Bring to a gentle boil, stirring. Add lemon zest and Good Stuff of your choice. When spaghetti is done, stir parmesan and basil into the sauce. Drain spaghetti and veggies. Toss spaghetti and veggies in sauce. Let sit for a minute or two to soak in the sauce. Serve with extra cheese ifyou want.
Depending on how many veggies you have and your preference for sauciness, you might want to double the sauce and spice ingredients.