I hope that you are enjoying the sun as much as I am! There is a lot of unexpected change in the air for us – we are considering moving to a different house so are in the process of putting our beloved house on the market. We are not sure what the outcome will be so I won’t say too much more about it right now – but I know that whatever happens, things will work out for the best.
I can be really resistant to change when it comes to big things. I am lucky to have a life partner who is strong but is still flexible enough to keep moving us towards “better” all the time. That being said, when he finds a good thing, he sticks with it (like me!).
I have not written a post in a long time – between the house and my time away last week I didn’t get the chance. I had the opportunity to go and work at a wellness spa last week. I took one of my best friends and we spent a lot of quality girl time together. It was so rejuvenating and most of all, fun! We took a hula hoop class and a boxing class and also did various arts classes. I made necklaces and bracelets for the girls and got to try some sculpting. Pics of some of the “art” below:
When I got back, I made this summer pasta with a bunch of stuff I had in my fridge. The beauty of this recipe is that it is infinitely adaptable – I make variations on this throughout the year and this one definitely focused on the summer bounty from my CSA.
1 pound of pasta in any smallish shape (I use Barilla plus because it has a lot of protein and seems like a complete meal in and of itself)
Assorted vegetables (approximately 3-4 cups): I used leeks, shiitake mushrooms, cherry tomatoes and zucchini
Thinly sliced garlic (1-2 cloves per your preference)
Heavy whipping cream (optional)
2 Tablespoons of butter
Salt and Pepper to taste
- Bring well-salted water to a boil for pasta – boil past according to the directions on the box.
- Melt the butter in a pan – when the foaming subsides, add the vegetables. I start with the leeks and mushrooms. Add salt and pepper to taste. When they are cooked through (about 3-4 minutes), add the cherry tomatoes. Add a bit more salt. Let this cook on low heat until they are nicely withered and some of the water has evaporated. Then add the zucchini, I slice it into fourths and then chop thin. At the very end, add the garlic and cook through. I like adding it at the end so it doesn’t burn. Also, hand the butter to the baby who is demanding it so she can eat it like a candy bar:
3. Drain the pasta and set aside some of the water in case you need it for the sauce.
4. Put the pasta back into the pot and add the cooked vegetables and toss. Drizzle in the cream and continue tossing until well coated (I used about 1/2 cup of cream for the whole dish).
5. Add more pepper and salt if needed. Add a little pasta water if it is too dry. Grate some parmesan on top and toss well.