The title is very fitting for a few reasons. First, you are all winners in my book but today I have a winner of the book that I am giving away from earlier this week. Forgetfulone, email me your address and I’ll have it out to you in no time!
Second, I thought I’d share a recipe with you that is always a winner in our house. By the way, every single time I’ve typed the word “winner” on this post, which is a lot, I’ve typed it as “winnder” for some reason. Couple that with it being past my bed time and Blogger’s spell check refusing to work and this should be a good read for you all.
Where was I? Oh. Right. The recipe. Bear with me on this one because I decided to share it only thirty seconds ago and I don’t have any pictures to share but I promise to be more prepared next time. Pinky swear. Plus, I totally made this up in a moment of desperation and pulling out what I had in the fridge on the day before grocery day once and it’s never the same twice. I’ll bet you are excited now, huh? Just try it. Your kids will eat it. At least mine do and that’s saying something when Brother will ask for seconds.
Pasta with White Sauce (a very fancy name, no?)
Pasta (we use two packages of this)
Your favorite selection of cut veggies: zucchini, carrots, onion, bell peppers, etc.
Heavy Whipping Cream (don’t hate me)
White wine or Chicken broth
Salt & Pepper to taste
Let’s begin. Boil your pasta, as usual. Chop all of your favorite veggies, in any quantity and variety you wish. This is where I prove that I’m no Rachel Ray, I will let you just use whatever you want and therefore I will never have my own cooking show. Seperate your veggies as you chop, according to how long it takes them to cook. For example, carrots will take longer than zucchini, so seperate them.
Drizzle a large pan with olive oil. Once the pan is hot, throw in your veggies and cook to desired tenderness.
If you are someone who likes them soggy, please don’t tell my husband. He won’t be your friend.
Transfer cooked veggies back to a bowl and set aside.
Dump some heavy whipping cream into the same pan that you used for veggies. Once it starts to bubble, add a little white wine or chicken broth and stir.
Once it’s back to being bubbly (speaking of Rachel Ray!) add some of that delicious smelling fresh basil that you chopped even though I forgot to tell you to. If you use dried, please don’t tell me because I might not be your friend.
Now, add salt, pepper and some grated parm cheese just for fun. Stir it all up. And, carefully add your veggies.
Now, I hope you remembered to drain the pasta. For Pete’s sake, I think the details of the pasta always get left out in recipes and I’m about tired of it. So, go drain your pasta. Put it in a large and pretty bowl. The pretty part is essential if you don’t want to think about how many calories that heavy whipping cream is about to your fanny. Pour the sauce over the pasta and carefully mix it all up. Serve with Parm cheese sprinkled heavily on top. You’re already eating a years worth of calories with the heavy whipping cream so why skimp on the cheese?
Lawsy, I’m long winded on this. I’ll just keep it simple next time, I promise. Maybe.