Two easy dinner ideas

*1. Pasta Primavera:

Ingredients:

• 8 oz (225g) pasta (spaghetti, fettuccine, or penne work well)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced mushrooms (optional)
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)

Instructions:

1. 1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
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3. 2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and thinly sliced onion. Sauté for 2-3 minutes until fragrant.
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5. 3. Add sliced bell pepper, zucchini, cherry tomatoes, and sliced mushrooms (if using) to the skillet. Sauté for another 5-6 minutes until the vegetables are tender but still crisp.

1. 4. Season the vegetables with salt, pepper, and Italian seasoning. Stir to combine.
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3. 5. Add the cooked pasta to the skillet with the vegetables. Toss everything together until the pasta is well coated with the vegetable mixture.
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5. 6. Sprinkle grated Parmesan cheese over the pasta and vegetables. Toss again to combine and let the cheese melt slightly.
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7. 7. Taste and adjust seasoning if needed. Serve hot, garnished with extra grated Parmesan cheese if desired.
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**Pasta primavera is a delicious dish that is perfect for a quick and delicious dinner**

*2. Sheet Pan Chicken and Vegetables:

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups broccoli florets
• 2 cups baby carrots
• 2 cups diced potatoes (red or Yukon gold)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. 1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
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3. 2. Place the chicken breasts in the center of the baking sheet, leaving some space around them.
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5. 3. In a mixing bowl, combine the broccoli florets, baby carrots, and diced potatoes. Drizzle olive oil over the vegetables, then add minced garlic, dried thyme, dried rosemary, salt, and pepper. Toss everything together until the vegetables are evenly coated.

1. 4. Arrange the seasoned vegetables around the chicken breasts on the baking sheet, making sure they are spread out in a single layer.
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3. 5. Place the baking sheet in the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the vegetables are tender and lightly browned.
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5. 6. Once done, remove the baking sheet from the oven. Allow the chicken to rest for a few minutes before slicing.
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7. 7. Serve the sliced chicken with the roasted vegetables on the side. Garnish with fresh parsley if desired.