Per my last post, I’ve been doing some “soul searching”. So far, I’m not on the other side. It’s hard wrapping your head around change and then jumping in feet first. It’s also hard breaking away from a traditional lifestyle, or what we’re trained to think we should be doing when. My husband and I have somehow stumbled across a traditional existence. But neither of us are feeling very comfortable in that existence. So what next? Really? Who knows. For now, Z and I cook, and take it day by day. Life has gotten crazy and busy!
Speaking of cooking (and the obvious reason for this blog), Z and I came up with a delicious and fast dinner. She was very excited about it as it’s the first time I let her chop things up using a real knife. I live on the wild side (and was super cautious).
We had a ton of veggies in the fridge and in an attempt to get B to eat more than raisins and pasta at dinner, I thought this would be a great way to go. Zara will eat tortellini for every meal if she could so it’s a pretty safe go-to at our house. So it seemed like a brilliant idea to add beautiful vegetables to the tortellini with a light sauce to go over top.
This is what you’ll need:
1 bag frozen cheese tortellini
1 leek, washed, trimmed and sliced thinly
1 red bell pepper diced thinly
1 red onion, sliced thinly
2 carrots, washed, peeled and sliced thinly
1/2 cup whole sugar snap peas
1/4 cup button mushrooms, sliced
4 garlic cloves, sliced thin
2 tbsp fresh dill, chopped
2 lemons, zested and juiced
4 tbsp butter
salt and pepper to taste
Start boiling a pot of water for your tortellini. Cook per bag instructions.
Sauté all vegetables in 1 tbsp of butter until softened. First cook onion and carrots for 5 minutes. Next add mushrooms, pepper and leek. Next add lemon and butter. Toss in cooked tortellini and add dill, peas and butter. When butter is melted season with salt and pepper to taste.
There you go! Easy, kid friendly weeknight meal!
