Friday, May 6, 2011


Thank you Marilyn for the nice evening last night. The play was great and it is always good to laugh alot and that we did... Tonight Grumpy is picking up our little man for a sleepover and adventure at Granny and Grumpy's.. We are taking him skating in the morning and then maybe off to Beacon Hill Petting Zoo and he is going to bring along his putter as the park has an area for him to practice on his putting...then we take him home on Saturday to sleep in his new house for the first time.. will be exciting for him and his  brother and Mom and Dad.. Kids congratulatins on your new home....


12 oz whole wheat fusilli pasta
1/2 cup green beans, ends trimmed and cut into 1 inch pieces
1/2 cup thin asparagus tips and stalks, cut into 1 inch pieces.
1/2 cup peas (I use frozen)
1/2 cup white mushrooms, thinly sliced
1/2 cup thinly sliced red pepper
salt and pepper
3/4 cup half and half (maybe even a bit less, if you like)
1/2 cup grated Parmesan
4 seeded and chopped ripe plum tomatoes
snipped fresh chives

Cook the pasta according to package directions until just tender. Drain and set aside.

Melt the butter in a fry pan and saute the veggies, starting with the green beans and asparagus, then the mushrooms and pepper until the are just tender crisp. Season with salt and pepper. Remove from the pan and set aside. Pour the cream into the pan and bring to a boil, stirring. Turn down the heat to medium low and continue to simmer for about 5 minutes until it thickens slightly. Add the vegetables back to the pan, along with the pasta, peas, tomatoes, and Parmesan, tossing until it's all coated. Garnish with chives.

I like to add even more vegetables then what the recipe calls for as I say the more the merrier.

Everyone have a great weekend and talk to you tomorrow.

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