Longest Short Week Ever

I think I say this every time my work week is less than 5 days, but seriously, this is the longest short week ever.  I'm not complaining, just stating a fact.  I mean really, it is only Wednesday and I've managed to eat even more of those cookies from Monday's post (somehow a few didn't make it to Aaron's station), burn the sweet potato fries I was having with dinner that I had been looking forward to since lunch, and sever the power cord to the MacBook in our recliner.  Did you know it's almost $100 to replace that thing?!  Oh please Apple, you have enough of my money thank you very much.  Luckily the best half was able to repair it so we're up and running, good as new!

All that being said, I'm going to share with you one of my favorite weeknight dinners.  It's fast, relatively healthy and really good (okay I'm probably biased on that last point so you be the judge).

Roasted Veggie Pasta in Pesto

I can't believe I don't have a photo of this.  Fail.

You Will Need:

2 Cups Penne Pasta:  I use whole wheat but recently switched to veggie pasta.  You can use whatever kind you like   best!

2 Medium Sized Zucchinis

2 Medium Crook Necked Squashes

1 Can Artichoke Hearts

1 Small Jar of Pesto

1 TBS Italian Seasoning

Parmesan Cheese

I also add asparagus but only when it's on sale, that stuff can be expensive!

To Cook:

Preheat your oven to 350*.  In the meantime, cut zucchini and squash into bite sized chunks (do the same with the asparagus if you are using it too) and toss lightly in olive oil and Italian seasoning.  Spread the veggies on a cookie sheet and roast for approximately 30 minutes, turning 1/2 way through.

While the veggies are roasting cook your pasta according to the package instructions and strain once fully cooked.

In a bowl combine your roasted veggies with the pasta and add the artichoke hearts.  Empty jar of pesto into bowl and mix until everything is coated.  Sprinkle parmesan on top and enjoy :)

I hope this mid-week day treats you all well, I'll be back Friday!