One night a month my bestie and I get together, we alternate homes to prepare dinner, sip on some cocktails and just catch up. We started this tradition years ago after I had my first child to help us save money. I still needed my girly time and she was saving money for a wedding so this helped the good ol’ wallet for both of us. Now almost five years later we’ve made some fun dishes together, we have both purchased new homes and she is now a happily married wife. I love tradition as much as I love this girl so when she asked me what should we make, I said well I’m thinking Spring!!! I need a spring recipe for this weeks Sunday Supper! She loves pinterest almost as much as me so she found a recipe for Veggie Pasta Primavera. Of course we altered it to our likes and oh my did it scream SPRING! We have been patiently waiting for spring can you tell?
If I were to talk about my best friend you’d probably think I was talking about my husband. I consider her my other half to my other half. She’s there in a drop of a dime, loves my kids like they were her own, completes my sentences and gets my shy yet smarty attitude of mine. I got a husband and a best friend upon meeting my hubby. OK so on to this Veggie Pasta Primavera that rocked. This is an easy dish that you can prepare in minutes and alter it using the spring veggies you may enjoy. We often forget that a little bit of olive oil, parmesan cheese, lemon juice and pepper can go a long way. A special thank you to our hostess, Renee from Renee’s Kitchen Adventures! There are over 60 recipes so grab a cup of coffee (or wine) and start pinning my friends!
Recipe Adapted By: Whole & Heavenly Oven
- 6 oz of bow tie pasta (or pasta of your choice)
- 1 cup of broccoli florets
- 1 cup of asparagus, chopped into 2 inch pieces
- 1 cup of mushrooms, chopped
- 1 cup of cherry tomatoes, halved
- ½ cup of frozen peas
- 1 cup of spinach
- ½ medium onion, chopped
- 2 garlic cloves
- juice from ½ lemon
- salt and pepper
- 2 tbsp of fresh basil, chopped
- 4 tbsp of olive oil
- ½ cup of parmesan cheese, more for topping
- Cook pasta according to package directions, reserve ½ cup of cooking water, drain and set aside.
- While the pasta is cooking heat a large skillet to medium heat. Saute onion, garlic, asparagus and broccoli in 2 tbsp of olive oil for 7-10 minutes. (We covered it a bit during these minutes because I like my broccoli soft!)
- Add tomatoes, spinach, frozen peas, and the remaining olive oil and cook for another 5-7 minutes.
- Add the pasta and stir to combine. Remove skillet from heat. Add the ½ cup of reserved cooking water, lemon juice, fresh basil and parmesan cheese. Season with salt and pepper and stir to combine. Top with a little more fresh parmesan cheese.
Breakfast:
- Chicken Sausage, Apple and Cheddar Breakfast Bake by Renee’s Kitchen Adventures
- Chive and Cheese Quiche by An Appealing Plan
- Lavender Scones by Feeding Big and More
- Lemon Raspberry Baked Donuts by Grumpy’s Honeybunch
- Matcha Donuts by The Ninja Baker
- Whole Wheat Lemon Berry Coffee Cake with Lemon Glaze by A Mindful Mom
Appetizers:
- Artichoke and Tomato Panzanella Salad by Casa de Crews
- Artichoke Lemon Hummus by Food Done Light
- Asparagus and Goat Cheese Tart by Baking Sense
- Butter Lettuce and Spring Radish Salad by Hardly A Goddess
- Ceviche with Potato and Pea Shoot Salad by Caroline’s Cooking
- Roasted Strawberry Popsicles by Brunch-n-Bites
- Rustic Wrapped Tart with Ramps by Delaware Girl Eats
Breakfast:
- Chicken Sausage, Apple and Cheddar Breakfast Bake by Renee’s Kitchen Adventures
- Chive and Cheese Quiche by An Appealing Plan
- Lavender Scones by Feeding Big and More
- Raspberry Lemon Baked Donuts by Grumpy’s Honeybunch
- Matcha Donuts by The Ninja Baker
- Whole Wheat Lemon Berry Coffee Cake with Lemon Glaze by A Mindful Mom
Appetizers:
- Artichoke Lemon Hummus by Food Done Light
- Asparagus and Goat Cheese Tart by Baking Sense
- Butter Lettuce and Spring Radish Salad by Hardly A Goddess
- Ceviche with Potato and Pea Shoot Salad by Caroline’s Cooking
- Roasted Strawberry Popsicles by Brunch-n-Bites
- Rustic Wrapped Tart with Ramps by Delaware Girl Eats
Beverages:
- An Unconventional Mojito by Monica’s Table
- Caribbean Cream Cocktail by Cosmopolitan Cornbread
- Cucumber Grapefruit Basil Mojito by The Crumby Cupcake
- Limoncello Raspberry Sangria by Eat, Drink and Be Tracy
- Spiced Rhubarb Champagne Cocktail by Hezzi-D Books and Cooks
- Vanilla Lavender Limeade by The Tip Toe Fairy
- Very Berry Springtime Spritzer by Cindy’s Recipes and Writings
- Violet Hour by Wholistic Woman
Main Dish:
- Cheese Tortellini with Herbed Ricotta and Fava Beans by The Wimpy Vegetarian
- Gnocchi Primavera with Spring Asparagus and Peas by La Bella Vita Cucina
- Levantine Fattoush Salad by Curious Cuisiniere
- One Pan Spicy Lemon Chicken with Tomatoes by Fantastical Sharing of Recipes
- Orecchiette with Peas, Pecorino and Onions by Cooking Chat
- Pasta with Peas by Manu’s Menu
- Pesto Shrimp and Zoodles Oh My! by My Imperfect Kitchen
- Ramp and Mushroom Frittata by Pies and Plots
- Spring Lamb Skewers with Roasted Baby Carrots by Food Lust People Love
- Spring Salad with Scallops and Strawberry Vinaigrette by My World Simplified
- Veggie Pasta Primavera by Momma’s Meals
Side Dish:
- Asparagus, Goat Cheese, and Rhubarb Salad by The Texan New Yorker
- Green Peas with Onion and Bacon by Magnolia Days
- Minty Pea Farro Spring Salad by She Loves Biscotti
- Roasted Asparagus and Mushroom Quinoa Pilaf by Cupcakes and Kale Chips
Dessert:
- Amazing Coconut Cake by A Baking Legacy
- Berry and Honey Whipped Ricotta by Family Foodie
- Caramelized Black Figs and Walnuts with Mascarpone by Un Assaggio of Food, Wine & Marriage
- Carrot Oatmeal Raisin Cookies by What Smells So Good?
- Chocolate Covered Strawberry Cookies by A Kitchen Hoor’s Adventures
- Colorado Crème by Cooking on the Ranch
- Honey Blossoms by Get the Good Stuff!
- Hot Milk Sponge Cake by Hey What’s for Dinner Mom?
- Lemon Scented Choux with Rhubarb Ginger Pastry Cream by The Finer Cookie
- Meyer Lemon Bars by The Chef Next Door
- No-Bake Berry Greek Yogurt Pie by An Italian in my Kitchen
- Rhubarb Meringue Pie by Jane’s Adventures in Dinner
- Spring Cookie Bouquet by The Freshman Cook
- Strawberry Cheesecake Puffs by Moore or Less Cooking
- Strawberry Cupcakes with Vanilla Buttercream by Tramplingrose
- Strawberry Moscato Sorbet by Seduction in the Kitchen
- The Black Beast by That Skinny Chick Can Bake
Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
Best friends are essential to good living. Your beauty shot is lovely. So fresh and nourishing. I think I’m hungry!
This sounds like a light and lovely pasta dish!
I love a good primavera and yours looks spectacular!
Pasta primavera is a classic for a reason. Yours looks beautiful and tasty.
Primavera just in the name screams spring to me! Looks so delicious!!
I just love recipes like this… thanks for sharing.