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Home » Veggie Pasta

Veggie Pasta

By Kristina LaRue, RD, CSSD 1 Comment

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Even though I love to cook, I know what it feels like to be too exhausted to get in the kitchen. Despite the desire to resort to takeout, we are trying to break that convenience habit.

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Sometimes no matter how much I plan our meals, we can easily fall into the tired trap and end up eating out. But dining in is a choice. It’s a commitment, a conscious effort, to honoring our budget and our bodies.
Tonight I put together a tired girl’s supper–simple, quick, and packed full of fall’s bounty.
Whole grain spaghetti topped with a mound of sauteed kale, bell pepper, onion, broccoli, and eggplant. Garnished with basil, parm, and balsamic vin.
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Warm, filling, and weeknight friendly.

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Do you ever feel too tired to cook dinner? What are your simple suppers that keep you from ordering takeout?
Kristina LaRue, RD, CSSD

Hi I’m Kristina LaRue, registered dietitian and millennial mom of two active and hungry boys. Here on Love & Zest, you’ll find (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood. I’m all about veggie-filled breakfast meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.

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Filed Under: pizza & pasta, vegetarian, weeknight Tagged With: broccoli, eggplant, kale, meatless, pasta

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Comments

  1. Catherine says

    October 4, 2011 at 11:08 am

    Sometimes, you just can’t go wrong with a grilled cheese and bowl of tomato soup. 🙂

    Reply

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Thanks for stopping by Love & Zest. I’m Kristina LaRue, millennial mom of two active and hungry boys, which makes me an around the clock milkmaid and cheerio picker upper. Here on L&Z, I share (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood.
ABOUT KRISTINA

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