So tonight the girls had dinner with the grandparents, while I went to yoga. When I was in shavasana (total relaxation pose), I was thinking of what I could make for dinner when I got home. I was totally relaxed and zen. My body was loose and stress free. Then my stomach growled and I knew feeding it pasta would be the only choice. This was yummy, and I will be taking the leftovers to lunch tomorrow.
Veggie Fettuccine- I cleaned out my fridge and cabinet for this one. Please use what you have and be inspired by this recipe!
3/4 box fettuccine
3 carrots, sliced
1 small onion, chopped
2 cloves of garlic, minced
3/4 can black olives, sliced (the girls ate the rest)
1 can diced tomatoes
3 tablespoons tomato paste
1 tablespoons red pepper flakes
1 tablespoon Italian seasoning
olive oil- about 1/3 cup or so…use your judgement
1 teaspoon pepper
salt if needed—-olives are super salty, so don’t overdo it
Directions
Add a few tablespoons of olive oil to a med heat pan. Add your carrots and onions. Cook about 5 minutes. Add your garlic and tomato paste. Stir and cook 2 minutes. Add your black olives, red pepper flakes, Italian seasoning, and a bit more olive oil if needed. Cook about 5 minutes or more.
Meanwhile, cook your pasta in salted water just under done. Add to sauce and cook long enough to mix pasta in sauce and cook a few more minutes. Add a splash of that starchy cooking water. 
Fun Foodie Family 