Under an Hour Easy Pasta Primavera

This pasta is delicious and full of nutritious veggies! Topped with parmesan cheese and taking less than an hour to make this recipe will quickly become a go-to dinner favorite!

Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes

Ingredients: 1 large zucchini

1 1/2 cups broccoli

1 large carrot

3 garlic cloves, minced

1 lemon

3/4 cup chicken broth

1 16 oz box of penne pasta

salt and pepper

4 tbsp olive oil

6 tbsp butter

parmesan cheese, shredded


  1. Bring water to a boil in a large pasta pot, add penne pasta, and cook for about 10 minutes, or until the noodles are al dente.
  2. While the pasta is cooking, chop all vegetables and garlic cloves and add to a large sauce pan with olive oil and salt and pepper to taste.
  3. Cover vegetable mix and cook on high, stirring occasionally, until the vegetables are soft.
  4. Once pasta is al dente, strain pasta and return to pot.
  5. Pour vegetable mixture into pasta pot with noodles and mix.
  6. Cut lemon in half, squeeze one half of the lemon juice into the pot.
  7. Add chicken broth and butter to the pot.
  8. Use the other half of the lemon to zest over the pot.
  9. Cover pot and cook on low for 10-15 minutes, stirring occasionally.
  10. Remove from heat, cover pasta with parmesan cheese to taste.
  11. Serve and enjoy!

Recipe Notes: You may use any pasta of your choosing and it will not affect recipe. If you do not want to use butter in this recipe, simply replace the 6 tbsp of butter with 6 tbsp of olive oil for a healthier option.

Perfect for On-the Go Mini Chocolate Chip Muffins

These mini chocolate chip muffins are perfect for your on-the-go breakfast, and kids love them!

Prep time: 10 minutes Bake time: 15 minutes Total time: 25 minutes Servings: 30 muffins

Ingredients: 2 cups AP flour

1/4 tsp salt

2 tsp baking powder

1/2 cup butter (or coconut oil)

1/2 cup brown sugar

1/4 cup white sugar (or coconut sugar)

2 eggs

1 tsp vanilla

1/2 cup milk

chocolate chips


  1. Preheat oven to 375 degrees. Spray a mini muffin pan with cooking spray, set aside.
  2. Mix together the flour, salt, and baking powder in a medium bowl and set aside.
  3. Using an electric mixture with a paddle attachment, mix together butter, brown sugar, and white sugar until well combined and creamy.
  4. Add eggs to sugar mixture and mix well. Add in vanilla and milk and mix well.
  5. Add dry ingredients to wet ingredients and combine well.
  6. Add in chocolate chips to taste and combine by hand using a rubber spatula.
  7. Pour batter into prepared pan, filling up each muffin space about 1/2 of the way up.
  8. Bake for about 15 minutes or until the center comes out clean.
  9. Remove from oven, serve, and enjoy!

Recipe Notes: You may replace AP flour with whole wheat flour for a healthier option. You may add in nuts of your choice for a more crunchy texture. You may freeze these for up to 3 months in an airtight container for a make ahead option.

“Fall Flavors” Recipe Series

Hello all of my wonderful friends in the blogging universe!

I just wanted to make this quick announcement to let all of you know that I am currently working hard on a fall flavors series for my blog starting September 1st!

This series will encompass everything from recipes to quick and easy snacks and meals that your kiddos will love to celebrate the fall/Halloween season. Some examples of the recipes I will be dropping are: Pumpkin/pecan coffee cake, Crock pot soups and chili recipes, delicious cobblers and pies, and so much more! So if you love all things pumpkin spice, apples/cinnamon combinations, and dinners that make you want to curl up by the fire and watch scary movies; please share this post, share my blog, and tell your friends!

If you have made it this far, thank you from the bottom of my heart for reading and for supporting my blog, and as a reward for reading this far: I will also be dropping special horror themed desserts in October in celebration of Halloween!

Thank you for your support and I appreciate each and every one of you, and I hope you are as excited about this project as I am!

Talk to you soon, my spooky friends.

Note: I will still be dropping my regular weekly recipes in the meantime.