Continuing with this month's theme of all things spring, today I'm sharing some tasty recipes perfect for any springtime meal.

Brunch or Casual Dinner Party

Weeknight Dinner

Weeknight dinners usually need to be quick and easy to prepare. One of my favorite dishes to make in the springtime is this easy pasta primavera (recipe below).

Add a simple salad of mixed greens dressed with a splash of balsamic vinegar and olive oil. 

If you have extra time in the morning, you can make this lemon yogurt cake for dessert.

I have never followed a recipe for pasta primavera, so I thought I would share my own version. It's quick and easy to make. 

Lauren's Pasta Primavera

Ingredients

8 ounces penne pasta

2 small shallots, sliced thin (You can substitute 1/2 cup onion if you prefer)

1 cup carrots, shredded (I used store bought pre-shredded)

1 small zucchini, sliced thin

1 small yellow squash, sliced thin

1 bunch of asparagus, cut into 1 inch pieces

1 cup frozen peas

1/2 cup white wine

2-3 tbsp. butter, softened

1 tsp. flour

1 tsp. parsley

1/2 tsp. thyme

1-2 tbsp. olive oil (for sauteing veggies)

Salt and pepper 

Directions

  1. Cook pasta according to package directions. 
  2. In a large saute pan, over medium-high heat, add olive oil. Next, add shallots and cook about 1 minute, stirring frequently.
  3. Add asparagus, squash, and zucchini. Season with a little salt. Cook for about 2-3 minutes.
  4. Add carrots and peas. Cook for an additional 2 minutes.
  5.  Meanwhile, add 2 tbsp. butter and 1 tsp. flour to a small bowl. Smoosh them together to make a paste. 
  6. Add parsley, thyme, and white wine to pan. Stir in butter and flour mixture. Turn heat to medium-low and let everything simmer for about 3 minutes, or until sauce is slightly thicker. At this point you can add the additional tablespoon of butter if you feel it needs it. (Personally, I would add it. You can never have enough butter can you? Haha)
  7. Drain pasta and add to veggies, stir. Season with salt and pepper to taste.
  8. Serve and enjoy!

If you try my recipe, please let me know how you like it!

P.S. This is the first time I have ever turned a dish I made into an actual recipe with measurements (I cook on instinct). I apologize if anything seems confusing. If you need any clarification, send me a message. I would love to help!