Adventures in a Small (but Adequate) Kitchen

  [Based on: Gnocchi primavera , but I literally couldn't find gnocchi at the stores near me!]   Olive oil 8oz diced mushrooms 1 red onion, chopped 2 zucchini, chopped 14oz diced tomatoes 40oz cheese tortellini 1/2 cup (or to taste) parmesan cheese Salt, pepper, parsley, basil, red pepper flake (to taste) Mozzarella for topping (Allow about 1 hour from start to finish, including chopping veggies).  Cook tortellini as directed.  In large skillet, sauté mushrooms, red onion, and zucchini. Once sautéed, add in the diced tomatoes. Add salt, pepper, parsley, basil, and red pepper flake. Let simmer until tortellini is cooked.  Once tortellini is cooked and drained, add to the veggies on the skillet and mix well. Add parmesan. Stir and heat through. Top with mozzarella if you want!

  [Based on: Pasta in paprika white wine sauce and Paprika chicken and pasta .]   1 box bow ties Minced garlic 1 onion Grape tomatoes (a bunch) ~20oz frozen spinach ~16oz frozen peas Smoked smoked paprika (to taste) Regular paprika (to taste) Parsley (to taste) Basil (to taste) Salt and pepper to taste Olive oil 1/2 cup white wine 2 Tbsp butter 4-6Tbsp flour (divided) 1 cup half and half 2 cups veg broth  Cook bowties as directed.  Heat olive oil in large pot. Sautéed garlic and onion. Add 2 Tbsp butter and let melt. Add 2 Tbsp flour and cook for about 2 min. Add in white wine and let it sizzle.  Slowly add in 1/2 cup of the half and half. Add veg broth. If not thick enough, make slurry of other 1/2 cup half and half and 2-4 more Tbsp flour. (Add more half and half and flour until thick.)  Season with salt, pepper, both paprikas, parsley, and basil.  Microwave (or thaw ahead of time) the spinach and peas, add into sauce. Slice grape tomatoes in half, ...