1. Prepare the pasta while you sauté the vegetables. When pasta is done, drain, leaving a few tablespoons of water in the pan with the pasta. Stir pasta and cover to use once vegetables are done.
Reserve the pasta water.
2. In a medium sauté pan, over slightly less than medium heat, add olive oil.
3. Once oil begins to warm, stir in garlic and cook for several seconds.
4. Add sliced broccoli, raise heat to medium, and sauté until broccoli brightens in color and softens slightly.
5. Add sliced peppers, red onion and lemon juice.
6. Cook for a minute, than stir in olives, tomatoes and cucumber.
7. Sauté for an additional few minutes until vegetables are bright and somewhat tender.
8. Add sugar and red pepper flakes, stir well to blend all ingredients.
9. Remove from heat. Add the butter, and cover the pan to allow the butter to melt. Remove the cover after several seconds and stir butter into mixture.
10. Check for salt and heat preference.
11. Serve warm or chilled as directed below:
- To serve warm: Place the warm pasta on 2 serving plates. Top pasta with vegetables. Sprinkle with grated cheese and fresh herbs.
- To serve chilled: Add vegetable mixture to the bowl of pasta and toss well. Refrigerate. To serve, plate and top with grated cheese and fresh herbs.
