YUM-O!!

okay, so i just need to blog something, anything! it's been way too long, i know. (well, i know cuz shannon told me) i just have no life, people. i work, come home, take out gigi, make some dinner.... i barely even get to hang out with logan very much because he has homework and work and whatever else. usually he locks himself in the bedroom and i always try to run in during the commercials of some reality show i'm watching and do crazy and awesome dances to get his attention. his response? "this is why i go to the library to study." sad. (i know he secretly loves my scary dancing) this is life though. for the next year probably.

ANYway, i think rachael ray is as nerdy and annoying as the next person. but i gotta say, she is my GIRL when it comes to vegetarian recipes. i have her 30 minute veggie meals cookbook and i have to say every last recipe i have made from it has been to die for. so here's the most recent one i made and loved:

penne primavera

vegetables:
2 c. broccoli florets, separated into bite-size pieces
1/2 c. shredded carrot
1 small zucchini or yellow squash, cut into thin matchsticks
1/2 red bell pepper, seeded and sliced into thin matchsticks
1 cup water

sauce:
1 T. butter
1 T. EVOO (extra virgin olive oil for the layperson)
2 medium shallots, minced
2 T. all-purpose flour
1 c. low-sodium veg. or chicken broth
1/2 c. half and half or light cream
a handful parmigiano reggiano or romano cheese
salt and pepper to taste
2 T. fresh thyme (naaaah)
1/2 pound penne

place vegetables in a deep skillet with 1 c. water. bring to a simmer, cover, reduce heat to low, and steam the veggies for 3 minutes. drain and return to pan; cover and set aside.

in a small skillet or sauce pan melt butter into oil over medium heat. add shallots and saute, 2 minutes. sprinkle with flour and cook 1 minute more. whisk in broth and bring to a simmer to thicken. whisk in half and half or cream and bring sauce back to a bubble. reduce heat to low and let sauce simmer uncovered, 4 or 5 minutes. stir in cheese, salt and pepper, and thyme. place veggies back on stock top and add pasta and sauce to pan. serve immediately.

thanks, rachael! it was just delish!