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Skillet Veggie Lasagna

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I love rain.  I love the SMELL of rain.  You know, the smell that comes about when its about to rain- like a forwarning of the drizzle ahead.  Wet dirt.  Thats what it is. 

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I especially love it when the rain is occompanied by crazy-fill-the-sky lightening streaks and ferocious thunder cracks.  (I’m an adjective junkie today, I guess.) 

But let me be clear.  I love rain when I am inside.  In warm fuzzy sweatpants (these from VS are worth every penny.  I LIVE in them, pure love- Like standing-at-the-dryer-without-breeches-on-waiting-until-they-dry love.)  and comfy tee- watching the rain run down my windows. 


Friday, I woke to the sound of thunder, and the trickle of rain on my bedroom window.  How bad did I want to just curl up, ignoring my alarm and go back to sleep at the sound of rain.  Bad.  So bad. 

But alas, the good employee that I am got up and proceeded with the usual morning routine, including taking my sweet pup out before she got her breakfast. 

This is the one thing I can’t wait to get back to- a yard.  With a door that I can simply open and say ‘go‘ and she’ll go.  Not taking her down the elevator on a leash and sharing a strip of grass in the middle of downtown with hundreds of other dogs.  I really took advantage of the whole ‘yard’ thing before. 

Seeing that it was raining, I took our OVER-sized umbrella down with me, incase it was really raining much too hard to risk drenching- better safe than sorry, even though you could cover a small village with it- thats what we have, so I’ll take it. 

I always hope that there is no one else awake at 5am to take there dog out- no one to make fun of my make-up less face, as well as the nice pillow hair I have going on- and on this morning, taking an umbrella thats as tall as I am to walk to dog. 

No rain upon opening the doors- just humid air.  Good.. maneuvering the dog leash, my keys that have FAR too many keys on the ring, and a gigantic umbrella would sort of be a nightmare. 

Hurry up, Brittany- go potty. 

She likes to take her sweet time- and at 5am I get a tad impatient.  Especially when the humid air is broken by drizzle. 

Nothing worth opening up the tent for at the moment.. until the drizzle turns to drops, and then before I can even think about the umbrella- I’m being pelted with rain. 

Yea, I say its time to open this bad boy up.  But I couldn’t.  It wouldn’t.   I fiddled with the thing, dropping the leash, still not able to figure it out why this thing wont do it’s job and pop open for me.  There I am- looking like a crazy idiot, drenched trying to open the umbrella.  Why did I not just run inside? 

No.. for whatever reason I wanted to open my umbrella.. and in the meantime I was soaked. 

Dripping.  My sweatpants were so heavy, half of the pantleg drug the ground as I squeaked my way back to my door.  Thank goodness it is 5am and no one in my building is in their right mind to be taking their dog out that early.  How insanely whitty would I look- drenched and carrying the biggest umbrella you’ve ever seen. 

Needless to say- I love the rain- except for that day.  Mother Nature was not on my ‘good’ list.  Crazy old woman.  The rain continued the remainder of the day, I made it a point in staying inside- dry. 

When I got home from work my pants were still wet.  So, dryer standoff was on- waiting patiently for my favorite comfies to come out. 

Dinner needed to be something warm- it was still raining, and I wanted nothing more than to celebrate being DRY.  This meatless veggie one pot pasta meal made for a perfect evening- and it was so simple. 

You can throw any vegtables you want in the pan to saute up- I used just about everything I had in my crisper- it was Friday and some of my spinach was looking sad, so that went in, too.

This skillet meal has all the products of a homemade lasagna, but without most of the work, and NO bake time. 

How’s that for a warm meal? Love:)

I even love the rain again- it woo’d me with some crazy looking bolts and booming thunder.  I was dry and rain happy.

Skillet Veggie Lasagna

Yield: 8 servings

Serving Size: 1 1/2 cups


  • 1 pound ribbed shaped pasta (such as Cavatappi)
  • ½ cup part-skim ricotta cheese
  • 1 cup shredded reduced fat Italian blend cheese (such as Sargento)
  • Veggie Sauce
  • 2 tablespoons extra-virgin olive oil
  • 1 cup red onion, sliced
  • 3 cloves fresh garlic, minced
  • 2 small zucchini squash, diced
  • 1 (8-ounce) container sliced baby bella mushrooms
  • 1 red bell pepper, seeds and ribs removed, chopped
  • 1 (26-ounce) jar fat-free tomato basil pasta sauce (such as Mur Glen)
  • 1/2 cup red wine
  • 2 teaspoons dried Italian seasoning
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper


Cook pasta in boiling water according to package directions, omitting salt and fat. Drain in a colander. Return pasta to cooking pot. Stir in ricotta and mozzarella until well incorporated and cheese starts to melt. Keep warm.

While pasta cooks, heat the oil in a large nonstick skillet over medium heat. Add onion, garlic, squash, mushrooms, and bell pepper; sauté for 8 minutes. Stir in the pasta sauce, red wine, and seasonings, and cook for 18 minutes until sauce is bubbly and vegetables are soft.

Pour pasta cheese mixture into sauce, stirring to coat evenly. Top with addition mozzarella for garnish, serve hot.

Nutritional Information:

Calories: 364; Fat: 8 g; Carbohydrate: 59 g; Fiber: 5 g; Protein: 15 g; Sodium: 418 mg


  1. Just for future reference, the smell of rain hitting the ground is called petrichor. =) I love your blog, by the way. I’m a vegetarian and you have so many fantastic recipes.

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