Blueberry-Lemon Banana Bread Muffins without Cream Cheese Glaze

My husband knows how much I love to bake.

A couple of weeks ago, he suggested that we take some kind of baked good to the people who were selling us their house.

We got a really good deal because they had to move. We even managed to get their fridge.

From the day we moved from Utah, to the day we moved into our house, I think I baked 3 things. That really isn't very many considering I was baking multiple times a week before that. I even went a whole month without baking a single thing.

Maybe that doesn't sound like a big deal, but for me, it was wierd. I love being in the kitchen.
I love baking.

Here is one of those 3 things.

I baked these muffins to take to our house-sellers. They weren't home. We ate them instead.

Now, this is supposed to be a banana bread loaf, but I was thinking that mini servings are easier to share, so I made muffins and I also decided to just do a simple powdered sugar/fresh lemon juice glaze instead of the cream cheese one that was included with the recipe. I didn't want to take away from the banana/blueberry thing that was already going on.

We all enjoyed this variation. And it just happens to be blueberry season, right here in good
ol' GA.


Blueberry-Lemon Banana Bread with Cream-Cheese Glaze adapted





2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
1 cup mashed ripe banana (about 2 bananas)
1/2 cup egg substitute (I used 2 eggs)
1/3 cup reduced-fat sour cream
1 teaspoon vanilla extract
1 cup fresh blueberries
1 tablespoon grated lemon rind
Cooking spray

Glaze: (I didn't use this glaze. I just mixed some powdered sugar with fresh lemon juice)
1/4 cup (2 ounces) block-style 1/3-less-fat cream cheese
3 tablespoons powdered sugar
1 tablespoon fresh lemon juice
2 teaspoons water

Preheat oven to 350°.

To prepare the banana bread, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt, stirring with a whisk to combine.

Place granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until mixture is well blended (about 1 minute). Add mashed banana, egg substitute, sour cream, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Gently fold in blueberries and lemon rind. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray or a muffin tin. Bake at 350° for 1 hour and 15 minutes or 20-25 minutes, if you are doing muffins, or until a wooden pick inserted in center comes out clean. Cool the bread 10 minutes in pan on a wire rack; remove the bread from pan. Cool completely on wire rack.

To prepare glaze, combine cream cheese, powdered sugar, lemon juice, and water, stirring with a whisk until smooth. Drizzle the glaze over cooled bread or muffins.

I got 17 muffins from this recipe.

Summer Favorites- Panzanella

This is another recipe that I make all the time. Especially in the summer, when tomatoes, cucumbers, bell peppers, and basil are ripe and easy to find.

I first made this recipe last summer with the Barefoot Bloggers and I am so glad I did.
I always reduce the amount of oil and instead of sauteing the bread cubes in the oil, I drizzled the oil on the bread cubes and toast them in the oven- I do whatever I can to save a few calories here and there.

People are always a bit suspicious when I tell them I am making bread salad, which is a common name for this dish. They quickly get over it as soon as they try it.

Yum!

Panzanella adapted from Ina Garten
3 tablespoons good olive oil (I used 1 Tbls)
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced
1/2-inch thick 1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar (I used white wine vinegar)
1/2 cup good olive oil (I used 1/3 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan.
Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
Instead of preparing the bread cubes this way, I preheated the oven to 400 degrees. Then,I put the bread cubes on a jelly roll pan that was coated with cooking spray and drizzled 1-2 Tbls olive oil over the cubes. I tossed the cubes with the oil and put the pan in the oven for about 12 minutes, stirring the bread cubes once.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Summer Favorites- Watermelon-Nectarine Salad

Watermelon is Sweet. Delicious. Thirst-quenching. Dessert-satisfying. The perfect summer food.
Add a few ripe nectarines, a fabulous lime syrup and you have got yourself the best fruit salad/dish/dessert. Ever.
We first made this salad 2 years ago as part of our 4th of July celebration and it has been circulating through my summer meals ever since. I have posted about it twice before-HERE
and HERE. (I replaced the photos from both of those posts with these pictures because the ones here are much better) I have made it multiple times this summer and finally got some good photos. I am posting about it again, because it is just that good.
You make the lime syrup ahead of time and then, right before serving, you add the nectarines and syrup. This salad is a definite crowd pleaser and it is easy peasy. If you like watermelon at all, I am sure you will love this salad.

WATERMELON AND NECTARINE SALAD
1/3 cup sugar
2 T fresh lime juice
2 tsps freshly grated lime peel
6 cups seedless or seeded watermelon chunks
3 ripe nectarines

1. Put sugar and 4 T water in a small saucepan. Bring to a boil; reduce heat and simmer 2 to 3 minutes, stirring until sugar dissolves. Remove from heat; stir in lime juice. Refrigerate until cold. Refrigerate watermelon in serving bowl.


2. SHORTLY BEFORE SERVING: Cut nectarines in wedges; add to watermelon. Stir lime peel into syrup, drizzle over fruit and toss to mix and coat

CEiMB- Oven Baked Onion Rings

I like onion rings. Well, more than like.

I have never attempted to make them at home- I don't fry things very often. I save them for an indulgence when we go out, sometimes.
I chose this week's CEiMB recipe- Oven Baked Onion Rings.

I have been interested in making onion rings, so, I thought this was the perfect chance to try them out.

I didn't change the recipe at all. I made it exactly as it was printed. Sara, on the other hand, has made this recipe multiple times and has worked out a version that she prefers, which adds a few more spices to the coating.

I made these on the 4th of July, for our meal that we enjoyed before we went to the National Mall to get ready for the festivities.

I should have tripled the recipe. These were marvelous. All the kids LOVED them. And so did the adults.
My 7 year old said, "These are better than the Varsity." Coming from a kid, who was comparing my baked rings to the greasiest ones on the planet, I thought that was a pretty impressive compliment.

My kids have begged for them again and they will be making their way into my cooking rotation. What's not to love about a onion ring that tastes great and isn't bad for you?

Hopefully everyone else loved them as much as we did. To see what the rest of the Ellie's thought, go check out the CEiMB Blogroll!


I also made a couple of the recipe I have missed in the past 2 months.
I made the Aromatic Noodles with Lime Peanut Sauce and they were good-warm or cold.
I also made the Vegetable Cheese Strata when I was in DC. We enjoyed it before we set out to hike the Billy Goat Trail.

(Don't you just love the beautiful dishes my sister brought back from Portugal? It is kinda obvious I love them.)


Oven Baked Onion Rings by Ellie Krieger

• Cooking spray
• 4 cups baked potato chips
• 1/2 teaspoon cayenne
• 1 cup lowfat buttermilk
• 1/2 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 to 2 large Vidalia onions, peeled

Directions

Preheat the oven to 450 degrees F.

Spray a baking sheet slightly with oil and set aside. Place potato chips in the bowl of a food processor and process into crumbs, about 20 seconds. Transfer to a shallow bowl, add cayenne, and set aside. In another bowl, combine buttermilk, 2 tablespoons of flour, salt and pepper and set aside. Slice onions into 1/2-inch circles and separate into rings, keeping only large, whole rings (reserve rest of onions for other uses). You should come out with about 12 to 14 rings.

Place the remaining flour in a sealable plastic bag, then add onions, and shake to coat. Dip onions 1 at a time into the buttermilk mixture, then dip into potato chip crumbs and place on baking sheet. Spray canola oil evenly over rings and bake for 20 minutes, or until coating is crisp. Season with salt, to taste, and serve immediately.

Recipe for Vegetable Cheese Strata

Recipe for Aromatic Noodles with Lime Peanut Sauce

The Cake Slice-Marbled Lemon Blueberry Butter Cake

Wow- it feels like it has been forever since I actually baked something and posted about it! We are finally in our house and have internet service. Who knew it would take so long?

I am a day late posting for The Cake Slice. This month's cake was Marbled Lemon Blueberry Butter Cake. I made this in DC, when we were up visiting my sister for the 4th. My little nephew was so entraced with the cake layers and swirls, he couldn't stop praising my work.
My sister thought she had 3 cake pans that were the same size, but after searching for awhile, I decided to make this cake in 2 8-inch pans and a springform pan. Then I just cut the layers down to the same size.
The blueberry preserves in the middle and swirled in the layers were delicious. The recipe says to strain out the peels of the berries, but I didn't, because I like that part and preserves to me are supposed to be a bit chunky and full of pieces of fruit.

I also used Dorie's cream cheese frosting to frost this cake instead of the frosting called for. Dorie's frosting has a great lemon flavor. We had big plans on the 4th and I didn't want to be in the kitchen all day.

This cake was a big hit. Everybody loved the flavors and it felt very summery. We made trifles with the cake scraps that we trimmed off. Check out what everyone else thought about this cake by looking at The Cake Slice Bakers!


Marbled Lemon Blueberry Butter Cake from Sky High by Alisa Huntsman and Peter Wynne
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 tsp grated lemon zest
1½ tsp lemon extract
7 egg whites
3 cups cake flour
4 tsp baking powder
½ tsp salt
1¼ cups milk
Fresh blueberries, for decoration

Lemon blueberry preserves (below)
Lemon buttercream frosting (below)

Preheat the oven to 350 degrees F. Butter the bottom and sides of three 8 inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
In a mixer, cream together the butter, sugar, lemon zest and lemon extract until light and fluffy. Gradually add the egg whites 2 or 3 at a time, beating well between additions and stopping occasionally to scrape down the sides of the bowl.
Combine the flour, baking powder and salt, whisk gently to blend. In 2 or 3 alternating additions, beat the dry ingredients and milk into the butter mixture, scraping down the sides of the bowl several times. Beat on medium-high speed for about 1 minute to smooth out any lumps and aerate the batter.
Scoop 1 cup of the batter into a small bowl. Divide the remaining equally among the 3 prepared pans, smoothing the tops with a spatula. This gives you a smooth surface to work with. Add 2½ tbsp of the lemon blueberry preserves to the reserved batter and blend well. Drizzle heaping teaspoons of this blueberry mixture over the batter in the pans. Use a skewer to swirl the blueberry mixture in short strokes to drag it down through the lemon batter without mixing it in.
Bake for about 25 minutes or until a cake tester or skewer stuck in the centre comes out clean and the cake pulls away from the sides of the pan. Lat the layers cool for 10 minutes before turning out onto a wire rack, peeling off the paper and leaving to cool completely.

Lemon Blueberry Preserves
3 cups blueberries, fresh or frozen
¾ cup sugar
2 tbsp freshly squeezed lemon juice
1½ tsp grated lemon zest
1 tsp grated fresh ginger

Puree the blueberries with any juices that have exuded in a blender. Pass the puree through a coarse strainer to remove the skins.
In a heavy medium saucepan, combine the blueberry puree with the sugar, lemon juice, zest and ginger. Bring to a gentle boil over a medium heat, stirring often for 20 minutes, or until the preserves have thickened and are reduced to 1 cup. To check the proper thickness place a small amount of a saucer and put in the freezer until cold. Drag your finger through it. If a clear path is made through the preserve then it is ready. Let the preserves cool before using. (Can be made up to 5 days in advance).

Lemon Buttercream Frosting
1 cup sugar
¼ cup water
2 eggs
3 sticks (12 ounces) unsalted butter, at room temperature
2 tbsp freshly squeezed lemon juice

In a small saucepan, combine the sugar and water. Bring to the boil over a medium heat, stirring to dissolve the sugar. Continue to boil without stirring, occasionally washing down the sides of the pan with a wet pastry brush until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer. Immediately remove from the heat.
In a large mixer bowl with an electric mixer on medium speed, beast the eggs briefly. Slowly add the hot syrup in a thin stream, pouring it down the sides of the bowl; be careful to avoid hitting the beaters or the syrup may splatter. When all the syrup has been added, raise the speed to medium,-high and beat until the mixture is very fluffy and cooled to body temperature. This can take 15-20 minutes.
Reduce the mixer speed to medium-low and gradually add the softened butter 2 to 3 tablespoons at a time, beating well between additions. As you’re adding the last few tablespoons of butter, the frosting will appear to break, then suddenly come together like whipped butter. Beat in the lemon juice, and the frosting is ready to use.

To Assemble
To assemble the cake, place a layer, flat side up, on a cake stand. Spread half of the lemon blueberry preserves over the top. Place a second layer on top of the first and spread the remaining preserves over it. Finally place the third layer on top and frost the top and sides with the lemon buttercream.
Decorate with fresh blueberries and serve.
Makes one 8 inch triple layered cake.

Coming on Thursday- My pick for Craving Ellie in My Belly!

Coming soon- The Cake Slice

My blogging hiatus is about to be over. The internet is being connected today, so if you come back in a couple hours, you will see a delicious Marbled Lemon Blueberry Butter Cake with homemade blueberry preserves in between the layers, which I made for The Cake Slice.

Quinoa with Summer Squash, Red Peppers, and Roasted Pepitas

So, this is it.
This is the last dish that I took pictures of before we moved across the country.
Well, maybe not really, but this is the last post that I have in my drafts from before we moved.
I chose this as a side dish the moment I got my June issue of Bon Appetit and wanted to use quinoa instead of rice.
I love pepitas (pumpkinseeds) and I roasted more than the recipe called for because I like having them as a snack.
So crunchy and delicious.
This was an okay side dish, but it was lacking in the flavor department, so I crumbled some feta on top. I still felt like it needed some extra herbs or seasonings and would definitely play around with the recipe a little bit more if I made it again.


We are supposed to close on our house today, but I haven't heard yet if it is happening for sure. If not, then it will be the first part of next week.
I am really excited to have my own kitchen again and to be able to get everything unpacked.
I don't know when we will get our computer set up (hopefully soon) and all my pictures downloaded (I must have at least 700 by now- it will take forever).

But I hope to be back with a post sometime next week, and soon after that get back into the swing of things with all the baking/cooking groups that I am a part of.
I have included a couple of links to recipes that I have made again, or recently, but things that I won't be posting about again, or in some cases, recipes I haven't taken any photos of.

Keep checking back and hopefully I will have something delicious for you soon!

Quinoa with Summer Squash, Red Peppers, and Roasted Pepitas adapted from Bon Appetit Magazine

2 tablespoons olive oil
1 small onion, finely chopped (about 1 1/4 cups)
1 red bell pepper, cut into 1/2-inch cubes
1 medium yellow zucchini or crookneck squash, cut into 1/2-inch cubes
1 medium green zucchini, cut into 1/2-inch cubes
1 1/2 cups long-grain white rice (about 10 ounces) (I used quinoa)
3 cups low-salt chicken broth
3 tablespoons roasted salted shelled pumpkin seeds*
3 tablespoons finely chopped Italian parsley

Preparation

Heat oil in heavy large saucepan over medium-high heat. Add onion and cook until soft, stirring frequently, about 4 minutes.

Add bell pepper, yellow zucchini, and green zucchini; sauté until vegetables begin to soften, about 3 minutes. Add rice; sauté 1 minute, stirring constantly. Sprinkle with salt and pepper. Add broth, increase heat to high, and bring to boil. Reduce heat to low, cover, and cook until rice is tender, 18 to 20 minutes. Season to taste with salt and pepper. Stir in pumpkin seeds and parsley.
* Available at many supermarkets

Here are a few of the recipes I have made in the past few weeks

Better Than P.F. Changs Lettuce Wraps

Turkey or Chicken Pot Stickers and Prudys Asian Chicken Salad with Ginger-Soy Dressing

Chicken and Summer Squash Kebabs

Greek-style Tilapia

Peanut Noodles with Shredded Chicken


Coming Soon- Summer Favorites and The Cake Slice!

Mediterranean Grilled Chicken Kebabs

I hope everyone had a great weekend. We sure did. I drove up to my sisters house, just outside of Washington, DC, last monday, and we spent the week having a ton of fun. My hubby was able to fly up and join us for the weekend and we really enjoyed the fireworks from our seats right in front of the Washington Memorial. It was a blast. We ate lots of great food, which I am excited to share in a couple weeks, once we get settled into our house.

This recipe is actually one I found when I was looking for a kebab for Fathers Day. I noticed that it called for Pomegranate Molasses in the sauce and thought back wistfully to my delicious Pom Molasses that I had to leave in Utah. I guess I could have carried it with us, across the country, but truthfully, that was the last thing on my mind when we moved.

I left my Pom Molasses with my parents, so I emailed them immediately with the recipe and told my 17-year old brother to take pictures and email them back to me.
These are his pics.

My family said the sauce was amazing, but they would have liked the kebabs better if they had used chicken breast instead of thighs.

Back here in GA, we ended up using this kebab recipe from epicurious.com and at least tripled the recipe. I made a frittata, and other delicious dishes with the leftover chicken and veggies.

So, here is a guest photography post and recipe that was made by my family in Utah. Enjoy!




Mediterranean Grilled Chicken Kebabs


If you have any leftover dressing, serve it as a dipping sauce.


1 cup Pomegranate-Orange Dressing, divided
2 pounds skinless, boneless chicken thighs, trimmed and cut into bite-sized pieces
2 large oranges
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup chopped fresh mint

Combine 1/2 cup Pomegranate-Orange Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes, turning bag occasionally.

Prepare grill to medium-high heat.

Cut each orange into 8 wedges; cut each wedge crosswise into 3 pieces.

Remove chicken from marinade; discard marinade. Thread chicken and orange pieces alternately onto each of 16 (10-inch) skewers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with remaining 1/2 cup Pomegranate-Orange Dressing. Place kebabs on a platter; sprinkle with mint.

Pomegranate-Orange Dressing


Look for pomegranate molasses in Middle Eastern markets and health-foods stores. Its strong flavor makes this dressing better suited to pasta salads than green salads. As a marinade, it's best with pork, dark-meat chicken, and salmon.
1 cup fresh orange juice
2 1/2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons pomegranate molasses
2 teaspoons grated orange rind
2 teaspoons minced fresh rosemary
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
4 garlic cloves, minced
1/4 cup extravirgin olive oil

Combine all ingredients except oil, stirring with a whisk. Gradually add oil, stirring constantly with a whisk until well combined.

Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.

Coming Next- That quinoa I promised

S'mores Variations

Chocolate graham cracker, crunchy pb,milk chocolate, plain marshmallow

A couple of months ago, I took the kids to the store and we loaded up everything you might need to make S'mores. It had been a dreary week, of cold and snow (keep in mind we were in Utah then) and I thought we would have fun making them inside.
We wanted to do a couple of variations, so we got chocolate, cinnamon and regular graham crackers, strawberry, toasted-coconut and regular marshmallows, different kinds of chocolate and fresh fruit.
Then, we got home and started making combinations. We used the microwave to puff our marshmallows, but at this time of year, doing these around a campfire would be fun.
We went a little crazy. Here are a few of our favorite combinations.
We had neighbor kids over and all the kids really loved these fun treats. Well, the adults loved them too.

Have a fun, safe 4th of July. We are in Washington, D.C. and really looking forward to the festivities!

Chocolate graham cracker, white chocolate, strawberries, toasted coconut marshmallow

Regular graham cracker, creamy pb, strawberries, strawberry marshmallow

Regular graham cracker, white chocolate, fresh pineapple, toasted coconut marshmallow

Cinnamon graham cracker, regular marshmallow, granny smith apple slices

Regular graham cracker, milk chocolate, strawberries, regular marshmallow

Chocolate graham cracker, regular marshmallow, Andes mints

Chocolate graham cracker, toasted coconut marshmallow, milk chocolate, creamy pb

Coming Next Week- Quinoa with Veggies and Pepitas

Chicken Giardino

The Olive Garden used to be one of my favorite places to eat.
I always ordered the same exact dish( which I never do at any restaurant because I like trying new things)- Chicken Giardino. I liked this pasta dish because it was overflowing with vegetables, had a light, lemony sauce, and it was considered a "light" dish on their menu.
Then we went to visit my sister and brother-in-law in Boston. They took us to eat at Maggiano's.
I am sorry to say that there was no comparison. The Olive Garden just didn't do anything for me anymore.
And to make matters worse, they took my favorite dish off the menu!!!
I have tried a couple of other things there and they have all been sub-par.
But that isn't the point.
The point is that I saw the official recipe for Chicken Giardino on The Hungry Housewife.
I had never thought to check The Olive Garden's website for the recipe, but she did. And she made Chicken Giardino and loved it.
I was curious to see if I could recreate this yummy dish at home, so I did.
And it was delicious.
If they brought my beloved Chicken Giardino back to the menu, The Olive Garden might just see me again. But maybe not, because now I know that I can make it myself.

CHICKEN GIARDINO

(Olive Garden)
Ingredients
Sauce: ****I made double batch of this sauce****
1 Tbsp butter
¼ tsp dry thyme
½ tsp fresh rosemary, finely chopped
1 tsp garlic pepper
1 Tbsp cornstarch
¼ cup chicken broth
¼ cup water
¼ cup white wine
1 Tbsp milk
1 tsp lemon juice
Salt and pepper to taste
Chicken:
2 lbs boneless, skinless chicken breasts, sliced width-wise into ½” strips
¼ cup extra-virgin olive oil
2 small rosemary sprigs
1 clove garlic, finely minced
Juice of ½ lemon
Vegetables:
¼ cup extra-virgin olive oil
½ bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces)
1 zucchini, julienne cut
1 yellow summer squash, julienne cut
2 roma tomatoes, cut into ½” pieces
½ red bell pepper, julienne cut
1 cup broccoli florets, blanched
½ cup frozen peas
1 cup spinach, cut into ½” pieces
½ cup carrots, julienne cut
1 lb farfalle pasta (bow ties), cooked according to package directions

Sauce Preparation:
MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.
Chicken & Vegetables Preparation:
COMBINE all chicken ingredients in a mixing bowl and blend well.
MARINATE for 30 minutes.
HEAT a saute pan over medium high heat. Add ¼ cup extra virgin olive oil.
SAUTE chicken strips until internal temperature reaches 165°F.
ADD all vegetables and sauté until cooked through.
ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce.
TRANSFER to a serving platter and garnish with chopped parsley

Coming for the weekend- S'mores!