Linguini with vegetables

1/2 lb. linguini
2 T oil
1 garlic clove, minced
2 green onions, sliced
2 small zucchini, sliced
1/4 lb. mushrooms, sliced
1 med tomato, chopped
1/2 tsp basil
1/2 tsp salt
1/4 tsp pepper
1 cup provolone or mozzarella, grated
3 T parmesan
2 T fresh parsley, chopped (optional)

Cook pasta. Heat oil in large fry pan on med heat. Add garlic, gr onion, zucchini, and saute 2 min. Add mushrooms and cook for 1 min. Add tomatoes, basil, salt, pepper. Reduce heat and simmer for 3-4 min or until tender-crisp. Add vegetables to drained pasta, add cheeses and mix until cheese melts. Sprinkle with parsley.

I serve this with sauteed chicken tenderloins. It's simple, but really, really good.

Baked Vegetables

Husbands love this...

In a casserole dish, add

small bag of frozen broccoli
1/2 chopped onion
2 cubed potatoes
2 large carrots, cut on bias
(and any other veg you want, asparagus, cauliflower, zucchini, etc.)

season with salt and pepper, drizzle with olive oil, dot with butter. Cover with lid or foil. Bake in 350 degree oven for about 45 min until carrots are tender and veg is nice and caramelized. This goes with any kind of meat you want, and isn't it great to only have to make one side?

Baked Cream Corn

This is a wonderful side dish--especially good for Thanksgiving!

3 to 4 cups frozen white corn
2 to 3 cans corn (yellow)
1 cup cream or evaporated milk
1 to 2 tsp salt
1 tsp sugar

Heat all ingredients in a large saucepan. In a separate pan, make a roux with 4 Tbsp. butter and 1/2 cup flour. Add to corn mixture and stir. Simmer until it is thickened. Put into a greased 9X13 pan and cover top with shredded parmesan cheese. Bake at 350 F for 15 minutes or until browned on top.