I need inspiration...dinner

Ok girls...I need some inspiration and recipes for what to make for dinner night. I haven't defrosted anything, so I'm probably going to do some pasta with veggies or something like that. Please give some recommendations. I wanted to do pasta with zucchini but I don't have my MILs recipe and I can't call her because well...she text me about 15 texts today and I'm tired of talking to her LOL!

So help a girl out so I don't have to call MIL and we can have a somewhat healthy dinner...otherwise it's sweat and sour meatballs or pasta with sauce...

I made this once and it's delicious - just be real careful with the salt in everything...

Baked Spinach and Pea Risotto
Serves 4| Hands-On Time: 10m | Total Time: 35m
Ingredients
2 tablespoons unsalted butter
1 shallot, chopped
kosher salt and black pepper
1/2 cup dry white wine
3 cups low-sodium vegetable or chicken broth
1 cup Arborio rice
1 cup frozen peas
4 ounces flat-leaf spinach, roughly chopped (about 2 cups)
1/4 cup grated Parmesan (1 ounce), plus more for serving
Directions
1.Heat oven to 425° F. Heat the butter in a medium Dutch oven or ovenproof pot over medium-high heat. Add the shallot, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until soft, 3 to 5 minutes. Add the wine and cook, stirring, until almost evaporated, 2 to 3 minutes. Add the broth and rice and bring to a boil.
2.Cover the pot and transfer to oven. Cook until the rice is tender and creamy, 20 to 25 minutes.
3.Add the peas, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper to the pot and stir to combine. If the risotto is too thick, stir in up to ¼ cup hot water. Sprinkle with additional Parmesan before serving.

When I have veggies and sauce on hand, I make veggie lasagna, but maybe you make baked veggie pasta? MmMmm

Saute Zucchini, mushrooms and spinach (or other veggies if you prefer) and mix with pasta, ricotta, sauce and mozzarella.

Bake!

MmmMmmMmmmm maybe I'll make this soon!