I roasted some red pepper, squash and zucchini with olive oil, salt and pepper. Roasting vegetables brings out the nutty, sweetness which is delicious in this dish. I mixed the veggies in a mixture of pesto and homemade marinara sauce. To make even more different, I tossed the pasta with some chopped fresh mozzarella.

I then roasted the dish in the oven till the cheese became soft and oozy. I served it with some delicious garlic bread and a yummy red wine… and we did not miss the meat…

• 1 zucchini, cut into 1 inch pieces
• 1 squash, cut into 1 inch pieces
• 1 red pepper, cut into 1 inch pieces
• 4 garlic cloves, with a drop or two of olive oil, wrapped in a piece of aluminum foil
• Drizzle of extra virgin olive oil
• Salt
• Pepper

Preheat oven to 450 degrees F.

Line a cookie sheet with aluminum foil. Place the vegetables and drizzle olive oil. Sprinkle salt and pepper and mix well with fingers. Place the wrapped garlic cloves in a corner and roast for about 30 minutes or till the vegetables are golden brown. Take out of oven and keep aside.

• ½ pound penne pasta, cooked al dente
• 2 cup fresh or store bought marinara sauce
• 1 cup fresh mozzarella cheese, cut into 1 inch pieces
• ½ cup basil pesto
• Salt

Place the cooked pasta in an oven proof dish. Add the vegetables and the pesto. Squeeze the roasted garlic into the marinara sauce and mix well. Add the sauce to the dish. Mix well. Add half cup of cheese and toss. Check for seasonings. Place the remaining half of cheese on top and bake for 30 to 40 minutes, till the cheese is melted and bubbly. Serve hot.

They will also be more interested in maybe helping at home to cook the veggies for dinner.

In my case I had a bunch of lovely swiss chard and some corn. I decided to make a pasta dish. I had a stuffed pasta in the freezer I purchased at Eataly in NYC.

I sauteed some pancetta and added shallots and garlic. I then added the fresh corn, some fresh tomato sauce and the swiss chard. It was super simple and very delicious. I cooked the tiny pasta and added some pasta water into the sauce. A few minutes later I had a delicious, healthy- farm to table food.

• 1 pound stuffed pasta- like a small ravioli cooked, and a cup of pasta water to spare
• 1/3 cup pancetta, thinly sliced
• 1 tablespoon extra virgin olive oil
• 1 medium shallot, chopped
• 3 garlic cloves, chopped
• 1 bunch Swiss chard, chopped
• 1 to 2 ears corn, off the cob
• 1 cup fresh tomato sauce
• Salt
• ½ cup Pecorino, grated

Heat a large frying pan with the olive oil. Add the pancetta and cook on high heat for 2 to 3 minutes or till it becomes crispy. Add the shallot and garlic. Saute on medium heat. Add the corn and sauté for 2 to 3 minutes on medium heat. Add the Swiss chard and the cooked pasta and the tomato sauce. Mix well and add half-cup pasta water. Mix well and add the cheese and taste for seasonings. Add salt and more pasta water if needed. Serve hot with bread and a salad.

Once the pasta is cooked al dente, I add it to the mix including some of the pasta water. The starchy water creates a delicious sauce and thickens the pasta.

I then add loads of fresh baby spinach. I love using baby spinach in my salads and pastas. I always have it in the fridge. My daughter doesn’t like salad dressing- so when I make a salad for my husband and I, I give her a hand full of baby spinach as her ’salad’. She eats it up and claims it to be her favorite vegetable.

The pasta is delicious and so healthy…. make it for the family through the week…

• 2 ten oz packs cremini mushrooms, sliced
• 3 cups baby spinach
• ¼ cup prosciutto, sliced thin
• 2 small shallots, sliced thin
• 2 tablespoons extra light olive oil
• Salt
• ½ cup basil pesto
• ¼ cup grated pecorino cheese

• ½ pound whole-wheat penne, al dente with ½ cup pasta water spared

Heat a large frying pan and add the olive oil. Add the prosciutto and sauté on medium heat, stirring constantly. Add the shallots and sauté for 3 to 4 minutes. Add the sliced mushrooms and sauté over high heat. Add salt once the mushrooms turn golden brown. Turn the heat off and add the pesto. Mix well. Add the al dente pasta with the pasta water and mix well. Add the baby spinach and stir until the spinach starts to wilt. Check for seasonings and serve with pecorino cheese on top.

In this case I bought ground chicken and decided to pair it with chopped cremini mushrooms. I added my homemade tomato sauce as well as shallots, garlic and fresh thyme. I also added a bit of red wine I was sipping while making this delicious one-pot meal.

I used an interesting looking pasta to make the pasta more appealing. The whole dish was healthy and yummy. I served it with a quick salad and a glass of wine..

• 2 tablespoons extra virgin olive oil
• 1 pound dark meat ground chicken
• 10 ounces cremini mushrooms, chopped
• 2 tablespoons fresh thyme
• 4 garlic cloves, minced
• 2 medium shallots, chopped
• ½ cup red wine
• 2 cups marinara sauce
• ½ pound cooked pasta
• Salt

Heat a large frying pan with olive oil. Add the ground chicken and separate with a wooden spoon while sautéing over medium heat for 2 to 3 minutes. Add the mushrooms and saute for 3 to 4 minutes. Add the thyme, garlic and shallots. Saute for 3 to 4 minutes and add the wine. Mix well and scrape the bottom. Add the marinara sauce and cook for ten minutes on a simmer with the lid on. Add the cooked pasta and mix well. Check for seasonings and serve hot.

I blanched the vegetable and then made the pesto just like I would with basil or any other ingredient. Speaking of basil, I did use it as well. I also used pistachios instead of pine nuts- no good reason really except that I love the color pistachios bring and as well as the flavor. I served the pesto with whole wheat past and some homemade focaccia. I bought some pizza dough from our local pizzeria. I rolled out the dough and topped it rosemary, salt, olive oil and cherry tomatoes.

The meal was delicious and simple- the glass of wine was yummy with the asparagus pesto…

• 1 bunch asparagus, ends cut off

Add water to a medium saucepan and bring to a boil. Blanch the asparagus in the boiling water for 3 to 4 minutes. Drain and shock in cold water to retain color. Keep aside.

• ½ cup pistachios, roasted in the oven for 4 to 5 minutes
• 3 garlic cloves
• 1 cup fresh basil
• ½ cup extra virgin olive oil
• Juice of half a lemon
• 1 teaspoon salt

Add the pistachios, garlic and basil into a large food processor. Pulse and process the mixture. Add the asparagus and process while pouring the olive oil from the top. Add the lemon juice and salt. Process till smooth. Check for seasonings and serve with pasta.