What’s for dinner? Lately it seems to be something with fresh homemade pasta or sourdough, well until we run out of flour, or meals thrown together with what we can throw together with what groceries showed up and what we have in the house already. We either don’t get what I ordered or if I was lucky to get 2 orders like last week (because I scheduled them a week out and a few days apart with some staples to hopefully ensure I got them) I get double of a veggie the girls requested.
Gimmie Veggies and Pasta Peas is the result of what happens when I ask for the girls input and help for dinner. No homemade pasta this time instead we used Banza chickpea noodles to get in some protein. This is what dinner often looks like in the summer when we’re picking fresh veggies from the garden and making a quick dinner that fuels our on the go fun.
Only it was simple, surprisingly comforting, and was perfect for a stress free dinner right now. Add in a nice walk (yes while maintaining social distance) and getting some much needed fresh air.
Baby G devoured his Gimmie Veggies and Pasta Please and it even got a “YUM”! The whole family loved it, their were no fights, and it didn’t require me slaving away in the kitchen. Although not going to lie I enjoy my kitchen time lately too just not making dinner that everyone doesn’t enjoy.
This brings back the point of why I started my blog over 5 years ago (maybe 6 or 7?). To bring, usually healthy, inspiring recipes. You only need a few ingredients and there are adaptations!
Here’s what you need:
Patsta (or rice)– Pretty much any pasta will do but penne, rotini, and small bulkier noodles work really well. If you have spaghetti or other noodles you can chop your veggies smaller. If you don’t have pasta you can also substitute rice (bowls of peas and rice, sometimes with green onions if we had them, were a staple growing up after school or when I had to make my own dinner).
Veggies– The girls picked zucchini and peas! If you don’t have these you can substitute other vegetables. Fresh peppers, carrots, frozen broccoli, the options are endless.
Oil or butter– Just a little extra virgin olive oil, avocado oil, or butter to toss it all together. Or you can add in fresh avocado if you have some to use up and want a creamy pasta, even making a pesto with cilantro or basil.
Herbs– Chopped scallions, green onions, were delicious in this combo (bringing back teenage memories). Cilantro, basil, there are other options too if you have those and depending on the vegetables used. If you don’t have any herbs grab some dried spices from the cupboard or go with the basic S&P that still works.
Meals are looking a whole lot different over here yet some things are staying the same just more. More requests for bread, pasta, and banana bread in general but other comfort foods too. I’m just really hoping to increase the veggies and fruits, when we do get them they disappear really quick with everyone home. Especially craving all the veggies and just wishing I could run to the store after all the sweets and treats over the weekend for Easter!
Hoping we’ll be able to get the garden planted as usual this year even with the weather and not getting all the seeds started indoors. I guess we shall see just like everything else and take it day by day.
What are meals looking like at your house? Anything you can’t get you’re wishing you could?
With many people home right now I hope you consider linking up Deborah and me below or sharing what you you’re making for Meatless Monday or just drop what’s happening in your kitchen below.
| Prep Time | 5 minutes |
| Cook Time | 10-15 minutes |
| Servings |
servings
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- 1-2 small to medium zucchini
- 1 1/2 c sweet peas, thawed
- 4-6 green onions, green parts only
- 1 box (8 oz) penne pasta, or pasta of choice (Banza, gluten free protein packed chickpea pasta)
- 1-2 TBSP extra virgin olive oil or avocado oil
- sea salt and fresh ground pepper
Ingredients
|
|
- Bring a pot of water to a boil to cook your pasta. If using rice cook according to package instructions.
- While waiting for the water to boil prep your vegetables. In this case we either quarter the zucchini length-wise and air fry for 10 mins on 350F or slice and quarter zucchini and pan fry with a little extra virgin olive oil or avocado oil.
- When the water comes to a boil add a generous amount of salt and cook pasta according to package instructions.
- When pasta is done toss with a tablespoon of oil and veggies, adding more oil if needed usually we're good with about a tablespoon.
- Divide pasta among bowls or plates and top with chopped green onions and season with salt and pepper to taste.
- Enjoy!
See post above for substitutions and options.
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Deborah Brooks
We are eating lots of pasta too. Definitely an easy meal we can all add our own veggies to. Love the peas in here