Veggie and Pasta One Pot Meal

I'm a busy person. Aren't you? I'll bet you are. And as a busy person who is also trying to take care of my family and myself, trying to be a good example to our girls, trying to be pro-active in keeping ourselves healthy, trying to keep up with all the things that STILL need to get accomplished on top of my work schedule . . . there's nothing more rewarding than an easy, healthy, easy, yummy, easy, satisfying, easy meal. Oh . . . and it's easy! :-D 

I was recently given this recipe and I tried it last night. WOW, it was so good. Of course, I tweaked it a little to accommodate my family (as always ~ lol) and it is yummy. This would be such a great campfire meal, too.

You Will Need:

~1 large cooking pot/Dutch oven
~4 1/2 c. water
~1 lb pkg spaghetti (ziti would probably work well; I use gluten free pasta)
~2 small OR 1 large zucchini, thinly sliced and cut into quarters
~2/3 c. fresh OR frozen peas
~2 garlic cloves, thinly sliced
~2 sprigs of fresh thyme OR 1 1/2 ts. dried thyme
~Kosher salt and pepper to taste
~1/3 c. grated Parmesan OR Asiago cheese
~1/4 c. heavy cream (**I use rice milk because of DD#2's daily allergy and it works just fine)

Directions:

1) In the large cooking pot, combine everything EXCEPT the Parmesan cheese and heavy cream (milk).
2) Bring to boil, stirring to separate the spaghetti.
3) Once it boils, reduce heat and simmer, UNcovered, for 10 minutes (or directions on pasta package), stirring occasionally.
4) Once pasta is cooked through and tender, stir in the Parmesan cheese and heavy cream (milk). **No draining necessary.
5) Serve hot
6) ENJOY!

You have GOT to leave me a comment and let me know how much you LOVE this meal.

**NOTE** Next time I make this, I'm going to include cut up boneless, skinless chicken breast.

Blessings from Ohio . . . Kim<><