I hope you all had a happy Mothers Day. I know I sure did. It was my first Mothers Day as a mom. I have a whole new appreciation for motherhood and all that my mom has done for me. You can read about it here.

I was spoiled for mothers day. After a rough week it was so nice to spend time with my husband and Little W. We also went home for the weekend and spent time with both of our families. It was a great weekend. I made lemon bars for my mom, that was her request for Mothers Day. I have also started a quilt a couple of months ago that she got another quilt block for. It wasn’t quite as good of a surprise as least year when we announced we were pregnant on Mothers Day, but it was still great nonetheless. We also celebrated my father-in-law’s birthday. I made him big batch of granola and will share the recipe later this week. All in all we topped of a pretty rough week with a more than awesome weekend!

Today I’m going to share one of our favorite pasta dishes. This recipe is an easy go-to on a busy night.  I think back to our college years and how many nights a week we lived off of pasta. I wish I had thought of this dish back then. This pasta is loaded with veggies and healthy goodness. You can add meatballs from my mom’s easy meatball recipe found here if you don’t want a vegetarian meal.

This dish is super easy to prepare and is a great mix of fresh and stored ingredients. Every time I eat this pasta I feel like I’m at a fancy restaurant. You can fool your family or friends into thinking so as well. We love this pasta and hope you love it too. So whether you are cooking up something to celebrate, or are just looking for an easy meal to fix any night, give this dish a try. You don’t have to worry about sides or anything, just prepare it and serve.

With meatballs added from my recipe here

Yield:  4 servings

Time: 25 minutes


  • 1 zucchini
  • 1 yellow squash
  • 1/2 onion
  • 1/2 red, orange, or yellow pepper (or a few small peppers)
  • 5 mushrooms
  • 1-2 c spinach
  • 1/8 c fresh basil leaves
  • 2 tomatoes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp basil (if you aren’t using fresh basil)
  • 1/4 tsp oregano
  • 1 jar pasta sauce
  • 1 box pasta
  • 1/2 c shredded Parmesan cheese


  • Step 1

Bring a large pot of water to boil for your pasta. Prepare according to package directions

Wash and prepare all vegetables. Chop zucchini and squash into 1/2″ thick half circles. Chop onions, mushrooms, and peppers into 1/4-1/2″ pieces. Chop tomato into bite size pieces and set aside. Wash spinach and basil and set aside.

Saute zucchini, squash, onions, peppers, and mushrooms in a small amount of olive oil over medium heat until tender. Season with salt, pepper, and seasonings. Stir.

  • Step 2

Add canned pasta sauce to the vegetables. Heat just until sauce begins to boil. Add spinach, basil, and chopped tomatoes.

Serve over cooked pasta. Sprinkle with shredded Parmesan cheese.




Here’s a little about me: I usually don’t buy things that I could make. I like to read and learn. I have dreams of being a mom, living in foreign countries, and trying new things. I take a ton of pictures. I collect rocks from the places I’ve been. I’m trying to learn French. I like to eat. I’m a Mormon.

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