Some days I wonder if we’re trying out for a food cooking show in my kitchen just by the way we make dinner. My spouse began to put things on the counter, then out of nowhere I heard myself saying “Panty items are available, correct?”

My spouse’s brow raised and said, “Um, sure, so do you want the pasta or the sauce?”

I accepted the pasta and heard myself saying,  “Let your sauce match it, Mr.”

My spouse laughed, raised his glass, and said “It’s on, Miss.”

We retreated to our corners and developed this dish. Bon Appetit.

Pasta

• 2 tablespoons of garlic
• 4 scallions
• 1 baby bok choy
• 1 half of zucchini
• 1 cup shrimp
• 5 white mushrooms
• Herb n farm NW Pike Place Herbs
• Lemon

Preparation:   Salt water and bring to a boil. Chop zucchini, bok choy, and mushroom, scallions. Saute in olive oil. Start pasta to boil. Season shrimp with Herb farm and squeeze of lemon. Remove vegetables from skillet and add shrimp cooking 8-10 minutes until opaque. Return vegetables, drain pasta and add all back to pot.

Sauce

• One roasted red bell pepper
• 1cup milk
• 1/2 cup flour
• 1Tablespoon garlic
• 1 tablespoon butter
• 1 Tablespoon diced onion
• 1 Tablespoon olive oil

Preparation: In a food processor add roasted bell pepper, herb farm seasoning, and three scallions and pulse. Chop onions, add to pot with butter and garlic, and cook until translucent. Add flour and milk. Stir constantly to prevent burning. Add roasted pepper mix and asiago cheese, let simmer until thickened.