Easy Vegetable Pasta Dinner with Broccoli and Mushrooms.

 Looking for an easy summer dinner that is simple to prepare and assemble? Think pasta, mushrooms, and broccoli.

It has been quite a while since I last made pasta, but for some reason, I was now really craving it. I don't make it often because I try to keep the carbs in check, so I came up with a compromise—why not mix it up with lots of vegetables?

The result was a simple plant-based meal that felt both comforting and satisfying. I need to use gluten-free pasta, but honestly, any pasta would work just fine. To make the dish a little more nutritious (and colorful!), I tossed in steamed broccoli and sautéed mushrooms. 

The lightly steamed broccoli added nutrients and freshness, while the mushrooms brought a rich, savory flavor that made the whole dish taste much more special than its humble ingredients.

After visiting our local farmer's market the other day, I loaded up with greens such as romaine lettuce, arugula, dandelions greens, and fresh cilantro- so I made a hearty greens salad to go with the meal. Paired together, the pasta and the salad made a light yet filling meal that was perfect for a warm evening.

My simple salad of a variety of summer greens and some chickpeas and
avocado that was made 4 days ago and stored in a Mason jar in my ref ridge. 

Sometimes the simplest dinners are the ones that hit the spot the most for me. A simple pasta dish was easy to prepare, loaded with vegetables, and exactly what I was in the mood for. 

In the future, if I don't want to eat the carbs, I could make this meal using spiralized zucchini instead of pasta, which I also enjoy. Just saying!!

Do you love pasta? Do you eat it often? 

Recipe serves 2

Ingredients: 

1/2 pound of gluten free pasta (any pasta works), boiled and drained

2 cups of lightly steamed or sautéed broccoli

2 cups of sautéed sliced mushrooms

2 and 1/2 cups tasty marinara sauce (I use 365 brand organic fat free)

Salt and cracked pepper to taste

Directions: 

Assemble ingredients. Add pasta, lightly steamed broccoli, and sautéed mushrooms to a large rimmed skillet. Pour sauce on top to completely cover and heat till sauce begins to bubble. Serve immediately. Top with your favorite protein if desired. 

My Notes: 

1. Summer Salad Ease: Make your salad in advance and store in sealed Mason Jars- salad stays very fresh for about 4 days. One prep- 4 nights worth of salads. 

2. Farmers Market Greens: I'm loaded with farmers market greens because everything looked so good that I bought too much. Gotta eat them!!!!

3. 365 brand is Whole Foods Brand

4. You could probably sauté the mushrooms and broccoli together in one skillet, I didn't because I wanted the broccoli greener and firmer. You could also add a protein such as tofu to the saute. 

IN MY KITCHEN- JUNE 2026

What's in My Kitchen This June ? Ants!

ai drawing from chat

We returned to our Pennsylvania home about two weeks ago, and before we had even unpacked a single box, I spotted a few ants on the windowsill and kitchen counter. I was surprised because there wasn't any food in the house.

Within a few days, those few scouts turned into an invasion. Suddenly, there were armies of ants marching across my countertops and parading along the windowsills.

My first line of defense was cinnamon. 

I had heard that ants won't cross a line of cinnamon. I tries it and it seemed to work—at least temporarily. But eventually, the ants simply changed course and found a different route into the kitchen.

Next, we tried ant traps. They significantly reduced the number of ants, but they didn't eliminate the problem. We still have plenty of unwanted visitors daily.

I've transferred food into sealed jars and have become meticulous about wiping up every crumb and drop. Yet the ants remain.

What really surprised me was finding them swarming a wooden spoon that had no food residue on it. One morning, the spoon was literally covered with ants.

At this point, it's becoming frustrating to come downstairs each morning and find that I'm sharing my kitchen with them. They're not even staying near food sources anymore—I'm finding ants in drawers and other non-food areas as well.

If this keeps up, I may have to admit that the ants think they own the kitchen. No, I don't want to resort to pesticides/chemicals -at least not yet. Any ideas other than calling an exterminator? 

I do have a few other things to share IMK this month: 

Frozen peas and bok choy soup - a quick easy green soup

This is an antique vase that I filled with deep purple petunias from my garden and placed it on my kitchen counter. 

I'm growing herbs on my deck- this is my mint plant

Ripe Cherries from California have been exceptionally dark and sweet 

Local bok choy greens from the farmer's market 

I've started to prep my salads in advance in mason jars again. I love having my salads prepped ahead

I'm joining Sherry and other bloggers (It's open to everyone to join) at Sherri's IN MY KITCHEN JUNE 2026

Bok Choy and Green Pea Soup - Quick, Easy, and Delicioius.

The weather is starting to warm up a little, but I'm still making soup. The last few weeks I had made vegetarian black bean soup and vegetarian lentil soup but now I wanted something lighter. I made a delicious bok choy and frozen green peas soup that hit the spot.

Doggy In The Window- Popular song from the 1950's

I was walking around South Philadelphia the other day. It is an old established city neighborhood made up of mostly congested row houses. 

One house had beautiful window flowers and a dog looking out the window. It reminded me of the old song from the 1950's, "How Much Is That Doggy In The Window".  Do you know it? 

Some Trivia About The Song: