This is for all the moms who are a couple weeks into the school year.  I don’t know about you, but I am exhausted! The first few weeks are a chaotic race to getting into a routine and getting organized.  The parent meetings to tell you what your kids are going to be learning (really?), how to use the carpool lane (double really?), the endless time changes to sports practice (come on coaches!)…. it is draining and makes you want to drink, but you can’t because you must drive the monsters all over town to get to their enriching activities that you sold a kidney to afford. And, for those of us who have dropped their first born off at school doing all this without breaking down and bawling is a true miracle.  
Right now dinner, very much less breakfast, is not something I want to think about, but I make myself. First, because food calms the beasts and second, family dinner forces you to get into an evening routine. So, how do you bring yourself to get in the kitchen and make dinner in between carpools, trying to log into the damn google account to do homework and making everyone shower??  That’s right, make something easy!  EASY! Family homemade dinners do not need to be complicated or have 4 side dishes. The following recipe is easy, comforting and delicious. If you are watching your weight then make this for the kids and drink your cold pressed juice while they are scarfing it down. I promise they will love it!


Pasta Primavera with Alfredo Sauce

Makes 4-6 Servings

1 garlic clove, minced
2 Tablespoons butter
4 cups mixed vegetables cut into bite sized pieces (broccoli, carrots, sliced mushrooms, bell peppers, zucchini, asparagus, peas... whatever you have on hand or like)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1 Tablespoon fresh basil, minced
1 lb. fettuccine, cooked in salted water according to package directions

Alfredo Sauce

1 stick unsalted butter
1 cup heavy cream
1/2-3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

To make sauce:

Melt butter in cream over medium high heat.  Bring almost to a boil and whisk in salt, pepper and cheese.  Keep over low heat until ready to pour over pasta.  The sauce will thicken, but if it gets too thick just thin with a little milk.

To make pasta:

Heat large skillet over medium high heat.  Add butter and garlic and let cook for about 1 minute, but do not burn the garlic.  Add vegetables to the pan and cook for about 4-6 minutes just until they are crisp tender.  

Season with salt, pepper, oregano and red pepper flakes.  Toss vegetables with pasta and sauce. Garnish with basil.


*The sauce will taste very salty, but it won't be once tossed with pasta and vegetables.  Be sure to use unsalted butter.
*Add shrimp or chicken to make this more hearty.