Manic Monday? What about Wednesday!?

As I write this post and try to remember what it was I was going to say about this dish, I hear Logan in his room attempting to talk to me over the baby monitor, only he doesn’t understand that it is only a one way communicator not walkie talkies – and for that I’m grateful. Today has been a hectic day to say the least, and we haven’t even left the house! We all had lunch, Madeline is down for a nap, Logan is in his room playing (at least for the next ten seconds until he runs out and tells me for the 1,872,319th time that he’s allergic to peanuts, like I don’t already know) and this is about as quiet as it is going to get today.

I’m glad I got to each lunch, and yummy it was. I threw this together with some random ingredients in my kitchen waiting for someone to figure out what to do with them. At first I probably would have chosen a different pasta because Madeline had Radiatore Mac n Cheese for lunch and it was easier to just use this for myself too, but this one turned out just fine. It was quick and good and I wish I had made more.

And now I think I need a piece of chocolate. Or a nap.

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This is what I meant to say, but was so distracted that I couldn’t remember! The great thing about it is that it’s so full of veggies of all different colors, it’s like you’re eating a rainbow!

Fruits and vegetables come in all colors of the rainbow, and their colors tell a story about their health-promoting powers. Red fruits and vegetables promote heart health. Yellow and orange fruits and vegetables may reduce the risk of certain cancers. White fruits and vegetables promote healthy cholesterol levels. Green fruits and vegetables promote vision health. Blue and purple fruits and vegetables help maintain memory.

Rainbow Vegetable and Radiatore Pasta Toss
serves 1

• 1 c cooked radiatore pasta
• 2 Tbs onion, chopped
• 1 clove garlic
• 1 leaf kale, chopped
• 5 thin strips each, orange and yellow bell pepper
• 3 sundried tomatoes, sliced
• 1/4 tsp balsamic vinegar
• 1/4 tsp basil, dried or 4 leaves fresh
• salt and pepper, to taste
• 1/4 c fresh mozzarella, cubed

Peel garlic and slice into thin rounds. Saute onion and garlic in olive oil under fragrant and tender. Add peppers and saute 2 minutes. Add kale and saute until wilted. Add remaining ingredients through salt and pepper, toss to combine. Stir in pasta and mozzarella, toss gently over low heat until mozzarella is warmed, but not melted. Serve.