Cast of characters: Me, hungry and walking in the door after 7 p.m. because of a school board meeting; husband, hungry and helping kids with their reading/spelling homework; younger sister, doing laundry and claiming not to be hungry, but doesn’t object to dinner.
Setting: The kitchen
Props: A skillet, some vegetables, a few tablespoons of butter, a box of pasta, some white wine. No meat of any kind.
ME to HUSBAND: Have the kids eaten?
ME: Have you?
HUSBAND: I had one of those frozen chimichangas.
At this point the heroine, ME, is kind of irked because that was the last one and
I she wanted it. Cereal does not sound appealing, despite YOUNGER SISTER’S claim that cereal solves all problem. But she regroups — because that’s the cool person she is — and vows to make a healthy dinner.
ME: Give me 20 minutes and I’ll have something ready.
YOUNGER SISTER: This is so good. Thank you.
HUSBAND: I like it.
ME smiles and eats her dinner knowing that, once again, she has beaten the I-don’t-know-what-to-make-for-dinner villian and all is well.
(Anyone have a number for Spielberg? He might want to direct this.)
QUICK AND EASY VEGGIE PASTA
- Pasta, any kind will do (I used 10 oz of penne)
- Butter, 3 tbsp
- 1/2 of a white onion, roughly chopped
- One carrot, diced
- Chopped broccoli, 1 cup
- 1 tomato, diced
- Mushrooms, 1 cup sliced
- White wine, a few tbsp
- Salt and pepper, to taste
- Parmesan cheese, optional
Cook pasta according to instructions.
Melt butter in a large skillet over medium high heat. Add onions and cook for one minute. Add carrots. Cook both, stirring frequently, until onions are soft. Add mushrooms. After a minute or so, add broccoli. Wait a minute, then add tomatoes. Add the wine, and salt and pepper. Turn heat to low and simmer.
Drain pasta and add it to the skillet. Stir until pasta and veggies are well mixed. Sprinkle with parmesan cheese. Serve immediately.