As the seasons change, our taste buds crave new flavors and textures to keep us company. One classic dish that never goes out of style is pasta primavera – a springtime-inspired dish made with mixed vegetables, herbs, and pasta. While it’s often associated with the warmth of summer, this recipe can be adapted to suit any season. In this article, we’ll explore 20 delectable pasta primavera recipes that showcase the versatility of this beloved dish.
From creamy sauces to bold flavors, each recipe is carefully crafted to bring out the best in every season’s bounty. Whether you’re a fan of classic garlic butter or something more adventurous like spicy red pepper flakes, we’ve got you covered. So, let’s dive into the world of pasta primavera and discover new ways to enjoy this timeless favorite.
Classic Pasta Primavera with Garlic Butter Sauce
A vibrant and flavorful spring-inspired pasta dish that combines the sweetness of sautéed vegetables with the richness of garlic butter sauce.
Ingredients:
– 8 oz. pasta of your choice (e.g., bowtie, penne, or fusilli)
– 2 cups mixed spring vegetables (e.g., asparagus, bell peppers, carrots, and zucchini)
– 4 cloves garlic, minced
– 1/2 cup unsalted butter
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 1 minute.
3. Add mixed vegetables and cook until tender, about 5 minutes.
4. Stir in reserved pasta water to create a creamy sauce.
5. Combine cooked pasta and vegetable mixture. Season with salt and pepper to taste.
6. Sprinkle Parmesan cheese on top and garnish with chopped parsley (if using).
7. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Creamy Lemon Pasta Primavera
A springtime classic gets a bright and tangy twist with this Creamy Lemon Pasta Primavera recipe. Fresh vegetables, zesty lemon, and rich cream come together in a dish that’s sure to delight.
Ingredients:
– 12 oz pasta of your choice
– 2 tablespoons unsalted butter
– 1 cup fresh mixed spring vegetables (such as snap peas, bell peppers, carrots)
– 1/4 cup freshly squeezed lemon juice
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium-high heat. Add mixed vegetables and cook until tender, about 3-4 minutes.
3. Stir in lemon juice, heavy cream, Parmesan cheese, salt, and pepper. Bring mixture to a simmer and cook for an additional 2-3 minutes or until sauce has thickened slightly.
4. Add cooked pasta to the skillet, tossing to combine with creamy sauce. If needed, add reserved pasta water to achieve desired consistency.
5. Serve immediately, garnished with fresh parsley or basil leaves.
Cooking Time: 15-20 minutes
Spicy Pasta Primavera with Red Pepper Flakes
Add a kick to your pasta primavera with the warmth of red pepper flakes.
Ingredients:
– 8 oz. pasta (such as bowtie or penne)
– 2 cups mixed vegetables (e.g., bell peppers, zucchini, cherry tomatoes, carrots)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp. red pepper flakes
– 1 cup chicken broth
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package directions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add mixed vegetables and red pepper flakes. Cook for 4-5 minutes or until vegetables are tender-crisp.
4. Stir in chicken broth and bring to a simmer.
5. Add cooked pasta to the skillet, tossing to combine with the vegetable mixture.
6. Season with salt and pepper to taste.
7. Sprinkle Parmesan cheese on top and toss again.
8. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spring Vegetable Pasta Primavera
Experience the vibrant flavors of spring with this colorful pasta dish, bursting with fresh vegetables and herbs.
Ingredients:
– 8 oz. pasta of your choice (e.g., bow tie or penne)
– 2 cups mixed spring vegetables (asparagus, bell peppers, zucchini, cherry tomatoes, and carrots)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup chicken broth
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add mixed spring vegetables and cook until tender, about 5-7 minutes.
4. Pour in chicken broth and stir to combine. Bring to a simmer and let cook for an additional 2-3 minutes.
5. Stir in cooked pasta, Parmesan cheese, salt, and pepper.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Summer Garden Pasta Primavera
A light and refreshing pasta dish perfect for warm weather, featuring a colorful medley of summer vegetables.
Ingredients:
– 8 oz. pasta of your choice (e.g., bow tie or penne)
– 2 cups mixed summer vegetables (e.g., cherry tomatoes, bell peppers, zucchini, snap peas)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add mixed summer vegetables to the skillet. Cook, stirring occasionally, until they’re tender-crisp (about 5 minutes).
4. Add cooked pasta to the skillet, tossing to combine with vegetables and garlic. If needed, add some reserved pasta water to achieve a creamy consistency.
5. Season with salt, pepper, and Parmesan cheese. Garnish with fresh parsley or basil leaves.
Cooking Time: 20-25 minutes
Roasted Vegetable Pasta Primavera
Roasted Vegetable Pasta Primavera Recipe
This vibrant spring-inspired pasta dish combines roasted vegetables with fresh herbs and a light sauce, creating a flavorful and nutritious meal perfect for any occasion.
Ingredients:
• 8 oz. pasta of your choice (e.g., bow tie, penne, or fusilli)
• 1 lb. mixed spring vegetables (such as asparagus, bell peppers, zucchini, and cherry tomatoes), trimmed
• 2 tbsp. olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 tsp. dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss vegetables with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, combine roasted vegetables, parsley, basil, oregano, and Parmesan cheese (if using). Toss over medium heat for 2-3 minutes, allowing flavors to meld.
5. Add cooked pasta to the skillet, tossing to combine with the vegetable mixture.
6. Serve immediately, garnished with additional fresh herbs if desired.
Cooking Time: Approximately 30-40 minutes
Autumn Harvest Pasta Primavera
Celebrate the flavors of autumn with this hearty and nutritious pasta dish, featuring a medley of seasonal vegetables.
Ingredients:
– 8 oz. pasta (such as pappardelle or fettuccine)
– 2 cups mixed autumn vegetables (sweet potatoes, carrots, Brussels sprouts, red bell peppers)
– 1 cup roasted chicken breast, diced
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup grated Parmesan cheese
– 1 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup white wine (optional)
Instructions:
1. Preheat oven to 400°F.
2. Toss sweet potatoes, carrots, and Brussels sprouts with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, sauté garlic and chicken breast in 1/4 cup white wine (if using). Add roasted vegetables, parsley, Parmesan cheese, salt, and pepper. Stir well.
5. Combine cooked pasta with the vegetable mixture. Toss until well coated.
6. Serve hot and enjoy!
Cooking Time: 35-40 minutes
Winter Squash Pasta Primavera
This hearty winter squash pasta primavera recipe combines the warmth of roasted butternut squash with the brightness of spring vegetables, all wrapped up in a comforting and satisfying pasta dish.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 8 oz. pasta of your choice (e.g., pappardelle, linguine, or fettuccine)
– 2 tbsp. olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed spring vegetables (e.g., cherry tomatoes, snap peas, and bell peppers)
– 1/4 cup white wine (optional)
– 1/4 cup vegetable broth
– 1 tsp. dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash for about 45-50 minutes, or until tender, flipping halfway through.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
5. Add mixed spring vegetables and cook until tender, about 3-4 minutes.
6. Stir in white wine (if using), vegetable broth, and thyme. Bring to a simmer.
7. Combine cooked pasta with the vegetable mixture. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 1 hour and 15 minutes
Vegan Pasta Primavera with Cashew Cream
Brighten up your pasta game with this vibrant and creamy Vegan Pasta Primavera featuring a rich cashew cream sauce, bursting with fresh spring flavors.
Ingredients:
– 8 oz. vegan pasta (e.g., spaghetti or linguine)
– 1 cup mixed spring vegetables (e.g., asparagus, bell peppers, zucchini, cherry tomatoes)
– 1/2 cup raw cashews
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a blender, combine cashews, garlic, and 1/4 cup water. Blend on high speed until smooth and creamy, stopping to scrape down sides as needed.
3. Heat olive oil in a large skillet over medium-high heat. Add mixed spring vegetables and cook until tender, about 5 minutes.
4. Stir in lemon juice and cooked pasta. Combine well.
5. Pour cashew cream sauce over the pasta mixture and toss to coat.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley or basil leaves. Serve hot.
Cooking Time: 20-25 minutes
Gluten-Free Pasta Primavera
A vibrant and flavorful twist on the classic Italian dish, this gluten-free pasta primavera recipe combines tender vegetables with a light and creamy sauce.
Ingredients:
– 8 oz. gluten-free pasta (such as rice-based or quinoa-based)
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed spring vegetables (such as snap peas, carrots, and bell peppers), sliced
– 1 cup chicken broth
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the gluten-free pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until tender, about 3-4 minutes.
3. Add the mixed spring vegetables and cook until they start to soften, about 2-3 minutes.
4. Pour in the chicken broth and heavy cream; stir to combine.
5. Combine cooked pasta with the vegetable mixture; season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Mediterranean-Inspired Pasta Primavera
Bring the flavors of the Mediterranean to your table with this vibrant and delicious pasta primavera. Fresh vegetables, herbs, and spices combine to create a dish that’s perfect for spring and summer.
Ingredients:
– 8 oz. pasta (such as fettuccine or linguine)
– 2 cups mixed spring vegetables (such as cherry tomatoes, bell peppers, carrots, and zucchini)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 tsp. dried oregano
– 1 tsp. lemon zest
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add mixed spring vegetables and cook until tender, about 5 minutes.
4. Stir in chopped parsley, Parmesan cheese, salt, pepper, oregano, and lemon zest.
5. Combine cooked pasta with the vegetable mixture and toss to combine.
6. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 20-25 minutes
Herbed Pasta Primavera with Fresh Basil
This spring-inspired pasta dish combines the freshness of basil and lemon with sautéed vegetables and herbs, creating a light and flavorful meal perfect for any occasion.
Ingredients:
– 8 oz. pasta (such as bow tie or penne)
– 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes, etc.)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– 2 tbsp. lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook pasta according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add mixed vegetables and cook until tender, about 5-7 minutes.
4. Stir in chopped basil and lemon juice. Season with salt and pepper to taste.
5. Combine cooked pasta with vegetable mixture. Top with grated Parmesan cheese (if using).
6. Serve immediately.
Cooking Time: 20-25 minutes
Garlic Parmesan Pasta Primavera
This recipe brings together the flavors of garlic, parmesan cheese, and fresh spring vegetables to create a delicious and satisfying pasta dish.
Ingredients:
– 8 oz. pasta of your choice (e.g., bow tie or penne)
– 3 cloves garlic, minced
– 2 cups mixed spring vegetables (e.g., asparagus, bell peppers, zucchini, cherry tomatoes)
– 1/4 cup grated parmesan cheese
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add minced garlic and cook for 1-2 minutes until fragrant.
3. Add mixed spring vegetables to the skillet and cook for an additional 3-4 minutes until tender.
4. Stir in grated parmesan cheese and reserved pasta water. Combine well to create a creamy sauce.
5. Add cooked pasta to the skillet, tossing to combine with vegetable mixture.
6. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Sun-Dried Tomato Pasta Primavera
A vibrant and flavorful pasta dish that combines the sweetness of sun-dried tomatoes with the freshness of spring vegetables.
Ingredients:
– 8 oz. pasta of your choice (e.g., bow tie or penne)
– 1 cup sun-dried tomatoes, chopped
– 2 cups mixed spring vegetables (e.g., cherry tomatoes, bell peppers, carrots, snap peas)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tsp dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add sun-dried tomatoes, mixed vegetables, and white wine (if using). Cook for 5-7 minutes or until vegetables are tender.
4. Add cooked pasta to the skillet, tossing to combine with vegetable mixture. If needed, add some reserved pasta water to achieve a creamy consistency.
5. Season with salt, pepper, and dried basil.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Balsamic Glazed Pasta Primavera
A sweet and savory twist on the classic spring pasta dish, this recipe combines fresh vegetables with a rich balsamic glaze for a flavorful and satisfying meal.
Ingredients:
– 8 oz. pasta of your choice (e.g., bow tie or penne)
– 2 cups mixed spring vegetables (e.g., cherry tomatoes, zucchini, bell peppers, onions)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup balsamic glaze
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. Toss spring vegetables with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until tender.
4. In a large skillet, combine cooked pasta, roasted vegetables, and balsamic glaze. Toss to combine.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Pesto Pasta Primavera with Pine Nuts
This spring-inspired pasta dish combines the flavors of fresh vegetables, creamy pesto, and toasted pine nuts for a delightful and satisfying meal.
Ingredients:
– 8 oz. pasta of your choice (e.g., bow tie or penne)
– 1 cup mixed spring vegetables (e.g., cherry tomatoes, bell peppers, carrots, snap peas)
– 1/2 cup homemade pesto sauce
– 1/4 cup pine nuts
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the mixed spring vegetables over medium-high heat for 3-4 minutes or until tender.
3. Add the pesto sauce to the skillet and stir to combine with the vegetables. Bring to a simmer.
4. Add the cooked pasta to the skillet, tossing to coat with the pesto mixture.
5. Stir in the toasted pine nuts. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Lemon Garlic Shrimp Pasta Primavera
This vibrant pasta dish combines succulent shrimp with a zesty lemon garlic sauce, tossed with spring vegetables and linguine.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1/2 cup olive oil
– 4 cloves garlic, minced
– 2 lemons, juiced (about 2 tablespoons)
– 1 cup mixed spring vegetables (such as cherry tomatoes, bell peppers, carrots, and zucchini)
– 8 oz linguine pasta
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook linguine according to package instructions; set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute until fragrant.
3. Add shrimp and cook for 2-3 minutes per side or until pink and cooked through.
4. Remove shrimp from skillet and set aside.
5. Reduce heat to medium; add lemon juice and stir in any browned bits from the bottom of the pan.
6. Add mixed spring vegetables to the skillet and cook until tender, about 3-4 minutes.
7. Combine cooked pasta, shrimp, and vegetable mixture; toss with salt and pepper to taste.
8. Garnish with chopped parsley if desired.
Cooking Time: Approximately 15-20 minutes
Chicken and Broccoli Pasta Primavera
A classic Italian-inspired dish that combines the flavors of chicken, broccoli, and pasta with a hint of garlic and lemon.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 3 cups broccoli florets
– 8 oz pasta (linguine or fettuccine work well)
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– 2 tbsp fresh lemon juice
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove from heat and set aside.
3. In the same skillet, add garlic and cook for 1 minute until fragrant.
4. Add broccoli to the skillet and cook until tender, about 3-5 minutes.
5. Combine cooked pasta, chicken, and broccoli in a large serving dish. Toss with reserved pasta water, salt, and pepper to taste.
6. Squeeze lemon juice over the top and sprinkle with Parmesan cheese (if using). Serve immediately.
Cooking Time: 20-25 minutes
Zucchini Noodle Pasta Primavera
This Zucchini Noodle Pasta Primavera recipe is a creative twist on traditional pasta primavera, using zucchini noodles instead of traditional pasta. This light and flavorful dish is perfect for spring or summer when fresh vegetables are in season.
Ingredients:
– 2 medium zucchinis
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1/4 cup chicken broth
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spiralize the zucchinis into noodles.
3. In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
6. In a large bowl, combine the cooked zucchini noodles, mushroom mixture, chicken broth, and Parmesan cheese. Toss to combine.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or basil leaves.
Cooking Time: 20-25 minutes
Cheesy Baked Pasta Primavera Casserole
A creamy, flavorful twist on the classic pasta primavera dish, this casserole is perfect for a comforting weeknight meal or a special occasion.
Ingredients:
– 8 oz. pasta of your choice (e.g., bow tie, penne)
– 2 cups mixed vegetables (bell peppers, onions, mushrooms, cherry tomatoes)
– 1 cup grated mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/2 cup creamy tomato sauce
– 1 tsp. olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, heat the olive oil over medium-high. Add mixed vegetables and cook until tender, about 5 minutes.
4. Combine cooked pasta, tomato sauce, and vegetable mixture in a large bowl. Season with salt and pepper.
5. Transfer the mixture to a 9×13-inch baking dish. Top with mozzarella and Parmesan cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Summary
Get ready to spring into flavor with these 20 delicious pasta primavera recipes, each perfect for its respective season! From classic garlic butter sauce to creamy lemon and spicy red pepper flakes, there’s something for every taste. Enjoy spring vegetables, summer garden flavors, roasted autumn harvest, or warm winter squash. Plus, vegan and gluten-free options are included. Try Mediterranean-inspired herbed pasta with fresh basil or sun-dried tomato primavera. Pesto with pine nuts, lemon garlic shrimp, chicken and broccoli, zucchini noodle, and cheesy baked casserole recipes round out this collection of springtime favorites.
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