Cook the pasta according to the package instructions. Add a tablespoon of salt to the cooking water. (Add salt after the water starts to boil to avoid damaging the pot.) After the pasta is cooked, drain using a colander, rinse with cold water, and set aside until needed.
prepare the vegetables
Chop the onions and garlic and keep them together. Chop the celery thinly on a diagonal and keep it separate. Trim the stems from the Brussel sprouts and then slice into halves or quarters (depending on their size), keeping the pieces a similar size. Chop the zucchini into bite-sized pieces. Wash and chop the Swiss chard into bite-sized pieces. You can include some of the smaller stems. For the bigger stems, you could either cook them with the celery, or simply compost them.
for the flavor and vegetable sauté
Start a large saucepan or skillet on medium heat. Add butter. Once the butter melts, add onions, garlic, and black pepper. Cook until the onions just start to brown, then add the dijon mustard and white wine vinegar and stir.
Add the celery and sauté for 3-5 minutes, until starting to soften. Add the Brussel sprouts, zucchini, and salt; mix well using two spoons and sauté for 3-5 minutes. Add Swiss chard, and a couple tablespoons of water. Cook, mixing frequently, until the vegetables are cooked.
to finish the recipe
Add the drained and rinsed cooked pasta to the vegetable sauté. Mix thoroughly. Taste, then add fresh lemon and additional salt (if needed.)
Video
Notes
For added protein, top vegetable pasta with cheese, nuts, lentils, meat, etc.