- 1 large red bell pepper, cored and diced
- 1 medium sweet potato, peeled and diced
- 1 yellow squash, de-stemmed and diced
- 1 small head of broccoli florets, chopped into bite-sized pieces
- 1 (8-ounce) package button or baby portabella mushrooms, quartered
- 1 small white onion, peeled and diced
- 2 Tablespoons olive oil
- 1 head garlic, cloves peeled
- 1 (12-ounce) can 2% evaporated milk
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- pinch of cayenne
- 12 ounces elbow macaroni (or any shape of pasta)
- 1 Tablespoon butter
- 8 ounces freshly-grated smoked or sharp white cheddar cheese (do not use pre-grated cheese)
- 1/4 cup freshly-grated Parmesan cheese, plus extra for garnish
Preheat oven to 400°F. Prepare a large baking sheet (or two medium-sized baking sheets) with parchment paper or aluminum foil.
In a large bowl, toss diced vegetables with olive oil. Season with a few generous…
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I stand across from you
in our tiny studio apartment
letting the silence fill up the space
as I wonder what happened to us.
We used to be inseparable,
but now we’re ghost, haunting each other
waiting on faith like Jack and Rose
onboard the Titanic.
I wonder if one our cats could talk,
what they would say?
They probably would say what we were
too scared to say.
That this is over.
There’s no going back.
You can’t put a Band Aid
in a gaping hole.
So, I stand across from you
in our tiny studio apartment.
Between us an ocean of unhappiness
waiting for a life raft.