Processed with VSCO with c3 presetI’m always looking for fast, yet delicious, and somewhat healthy(ish) kinds of dinner ideas. Crockpots are always a great idea, but I don’t own one, so it’s impossible for me to utilize these wonderful inventions…. without signing into my amazon prime account anyway 😜.

So, F A S T. How can I possibly make homemade, fast, and somewhat healthy delicious dinners for my family? This is the question that plagues me, well probably not plagues, but for dramatic purposes, let’s stick with the ‘plagues me’ aspect of my declaration. Back on track, must get back on track…..

Anyway, dinner. Usually, I don’t utilize recipes for dinner. Recipes are typically reserved for baking, as baking needs to be a bit more precise, in my opinion anyway. I do however, have probably close to a thousand pins on Pinterest saved to my ‘FOOD’ folder……. but, those pins are inspirational at best. Apparently, I need a lot of inspiration.

One type of quick dinner I’ve been inspired to make on a frequent basis has been the ‘one pot dinner ‘. What’s not to love? One pot = quick clean up, that right there makes it the best concept ever invented, or reinvented, considering that is what a crockpot does…. I wonder then, which came first? The crockpot or the one pot dinners? I’m sure that there are some cooking historians who could weigh in on this question….. but I don’t have time for that right now, I have dinner to make!

This is what is on the menu tonight!

Tuscan style Creamy Garlic Linguine

3 fire roasted bell peppers (typically I use red, but I only had yellow in the refrigerator).

2 cups baby spinach (leaves)
2 cups arugula
2 cups Cremini mushrooms (sliced)
1 large white onion (diced)
1 package (normal size, not bulk size) linguine noodles
1/4 cup Olive oil
Salt (preference)
Black pepper (preference)
1 1/2 tbsp Herbs de Provence
4 cloves garlic (minced)
3/4 cup half and half
3/4 cup grated Parmesan or Romano cheese
4 cups Vegetable or chicken broth

Roast the bell peppers in the oven on broil. Turn the peppers as they char. Once all sides are charred, remove peppers from the oven, place in a bowl, and cover with a towel, then set aside.

In a large pot, add broth, olive oil, noodles, spinach, arugula, onion, garlic, mushrooms, salt, pepper and herbs.

Peel your peppers! This is a little time consuming, but using freshly roasted peppers really makes a world of difference…. in a pinch though, jarred roasted peppers would also work just fine.
Once you have peeled your peppers, remove the stems and seeds, then dice the peppers and put them in the pot.

Place the pot on the stove and let the fire on the stove do the magic….. maybe you could paint your nails in between stirring the pot….. I don’t know, you do you!

Once the noodles are soft, and your veggies cooked, stir in the half and half and cheese….. and voila! Dinner is served!