I am so happy to be writing this post right now. Not just because it’s about this easy pasta dish I can’t wait to share with you, but because I am finally posting on my blog after so long.

About six months ago I started working full-time and I’m still struggling to adjust to the schedule. I start at 10am and my commute is about 35 minutes- which is pretty good. I have a little window earlier in the morning to get the kids ready for school, pack their lunches and mine, exercise, and – on good days- fix my hair and face.

I’ll refrain from boring you with the glamorous life of ‘yet’ another working mom that can keep her sh*t in a pile.

Let’s talk pasta.

This corn, zucchini and jalapeño linguini with parmesan crumbs is a brilliant example of the pleasure that can come from combining just a few simple ingredients.

This is a slightly changed version of the original recipe from Chef Michael Symon. It is the simplest ingredient list you could imagine and takes about 30 minutes to make but it delivers unbeatable flavor and balanced heat.