For those no time, big hunger nights, pasta is an easy choice. I always have a few frozen "nests" of fresh pasta saved just for those nights. Simply add whatever seasonal vegetables you have on hand and saute it in olive olive oil and garlic. I like to add a nice sprinkling of pecorino romano and if you have five extra minutes a nice pesto never hurt anyone.
Pistachio & Sun-dried Tomato Pesto 1 cup unsalted roasted shelled pistachios, I'm currently enjoying pistachios from Santa Barbara Pistachio Co 1/3 cup olive oil 1/2 cup parsley 1 garlic clove 1 teaspoon Sun-dried tomatoes (The ones that are jarred and soaked in olive oil) 1/2 cup finely shredded pecorino cheese
In a food processor, pulse the pistachios until they are coarsely chopped. Next add olive oil, parsley, tomatoes and garlic and pulse to combine. Season with salt and pepper.