Pasta Primavera and new niece Ella!

WHEW! Been Busy!
I have been in Florida the last week celebrating the birth of my niece, Ella. While I didn't get to spend tons of time with her (babies sleep and eat the whole day!) I did get lots of time with my nephew, Johnny! I love him so much and we had the best time! I really miss him A LOT!

Here is John Pierce with his new baby sister, Ella... He loves giving her kisses!

Baby Ella holding her daddy's hand!

Me and baby Ella - look at those eyes! Can't wait till she is ready to play!

John Pierce welcoming baby Ella home!

He loves cows and his cowboy hat!

My buddy

He has to hold his pants up when he runs... so funny

Handsome!

He cooperated for pics, this was my favorite!

Moving on to a good recipe....

Now that I am back in bham, I needed veggies and wanted to take advantage of the last summer produce before fall (officially fall on Wednesday!) This recipe makes a TON so you might want to cut it in half or cook for friends and plan for leftovers! And, if you want to go lighter and not make the pasta part, sometimes I just make the vegetable medley for a side dish and it is super super yummy by itself!

Pasta Primavera:

Sauce:

1/4 cup butter

1 1/2 cups heavy whipping cream

1 egg, lightly beaten

1/2 tsp pepper

1/2 tsp sugar

1/4 tsp salt

1 1/2 cups freshly grated parmigiano-reggiano

24 ounces of precooked grilled chicken pieces

1 (16 oz) box of bow tie pasta, cooked, and drained

Primavera vegetable medley:

1-2 tbs butter

2 tbs olive oil

1 (8 oz) container of baby portabella mushrooms

1 large onion chopped

2 red bell peppers - cut into chunks

2 large carrots - peeled and sliced

2 tbs minced garlic

2 large yellow squash

2 zucchini

1 bunch asparagus

1 (8 0z) package sugar snap peas

1 1/2 tsp salt and pepper

2 tbs chopped fresh basil

1 tbs chopped fresh thyme

1 tbs fresh squeezed lemon juice

1 1/2 tsp finely grated lemon zest

For the sauce: In a dutchoven, melt the butter over medium heat. Add cream, egg, pepper, sugar, salt and whisk to combine well. Bring to a simmer, and cook, stirring frequently for about 2-3 minutes - or until it is getting slightly thickened. Add cheese slowly, stirring constantly until melted. Then add the cooked chicken and cooked pasta. Stir together until well mixed and heated.

For the vegetable medley: Heat 2 tbs butter and olive oil in a large saute pan over medium high heat until the butter is melted. Add the mushrooms, onion, bell pepper, carrot, and garlic. Cook for 5 minutes which stirring constantly. Add the squash, zucchini, asparagus, snap peas, salt, and pepper. Cook, stirring frequently for 4-5 minutes or until the veggies are crisp tender. Then add the basil, thyme, lemon juice, and lemon zest. Stir to combine well. Remove from heat.

To serve this dish. spoon the past mixture onto a plate and top with the vegetable medley!