Cream sauce in a daze

I am in a serious fog right now. I haven't yet recuperated my sleep from the chaperoning extravaganza that was last week. I didn't make it into work today because I needed to 'rest'. So, at home I'm faced with the dilemma of needing to get a lot of things done that I have no energy for. Still, I must soldier through it. I must cook - we need to eat.

I have vegetables, LOTS of vegetables. I'm complete flyin' by the seat of my pants and my brain is in fuzz mode. I start chopping, I start slicing some cherry tomatoes, I throw them into the oven drizzled with olive oil and fleur de sel. I rummage through the fridge and find something, anything. What ends up happening...

Tomatoes get roasted...

Veggies get cooked...

Milk gets added along with a smidgen of cream cheese and parmesan cheese...

1 small onion, chopped

3 cups of chunky sliced mushrooms

1 small zucchini, sliced

3 cloves of garlic, minced/crushed

3 cups of greens (chard, spinach, etc)

2 cups of roasted cherry tomatoes

(halve the tomatoes, coat with olive oil, place on baking sheet, sprinkle with course salt, roast for 25 min)

1 small bunch of chives (it is spring! They're in the garden)

1/4 cream cheese

1/2 cup parmesan cheese

4 cups milk (you could also use a mixture of wine and milk or cream)

salt

parsley

basil (fresh would be great)

Heat a large pan, add some olive oil (about 2 tbsp or so).

Saute the onion, mushrooms and zucchini until soft. Add the garlic and saute a couple of minutes. Add the greens and chive and saute until wilted. Add the cheeses until melted in and then add the milk. Add all the seasonings and check for taste.

Serve with some pasta (I used green fettucine).

Pray that at some point you'll remember what it felt like to think clearly.