Who else love pasta? I crave pasta all year round and this Easy Pasta Primavera is light and packed with crisp vegetables so it’s perfect for spring and summer. I have a secret ingredient that makes this recipe super quick and easy to whip together. Scroll down to see what I use and for my Easy Pasta Primavera recipe.
Easy Pasta Primavera
Pasta primavera traditionally is pasta with a creamy sauce and crisp vegetables. I love this recipe because it’s a great way to use up all of those veggies that are in your fridge. You can also throw in some chicken or shrimp for some protein too!
My pasta primavera is super easy because I cheat! I use a wheel of Boursin Cheese to make that cream sauce and it’s packed full of flavor!
Here’s my recipe.
1 box pasta
Sliced fresh veggies – I used zucchini, squash, carrots, asparagus, red onion, peppers
1 Tbsp chopped garlic
Boursin cheese (I used the garlic and herb)
Freshly grated parmesan
1.) Bring a large pot of water to a boil, then add the pasta and cook until al dente.
2.) While the water boils and the pasta cooks, sautee the veggies in some olive oil and fresh garlic until tender.
3.) When the pasta is al dente, reserve some of the pasta water and set aside in a small pot, then drain the rest of the pasta.
4.) In a small saucepot, heat up the reserved pasta water and add a wheel of Boursin cheese, stirring until melted.
5.) Pour the veggies and drained pasta into the now empty pasta pot. Top with the melted boursin cheese, combining well. Season with salt, pepper and top with some fresh parmesan cheese.
These crock pot walking tacos are an easy weeknight dinner for the family or a crowd! Serve them for Cinco de Mayo or Taco Tuesday!
One of my son’s favorite lunches to get at school is Walking Tacos. If you haven’t heard of them, it’s basically all of the taco fixings served on top of Frito’s or Doritos. We do Taco Tuesday every week in our house and I decided to do the walking tacos but in a crock pot for our family of 4. Scroll down for my recipe and be sure to pin for future!
Easy Crock Pot Walking Tacos
1 bag Frito’s corn chips (you can also use Doritos)
1 package of ground turkey or beef
1 red bell pepper diced
1 green pepper diced
1 yellow pepper diced
1 yellow onion diced
2 tbsp of garlic minced
1 can of Rotel tomatoes and diced chilies
1 packet of taco seasoning
1.) Start by spraying the bottom of the slow cooker with nonstick spray or olive oil.
2.) Pour the fritos on the bottom of the crockpot.
3.) Add the meat, onions, peppers, garlic, Rotel, and taco seasoning.
4.) Stir well and cook on low for 1-2 hours.
5.) When ready to serve scoop in a bowl and top with shredded lettuce, sour cream, cheese and guac.
6.) If you wish, top with more fritos for some extra crunch.
Note – putting the fritos in the crock pot will cause them to get a little soft. If you don’t like the texture, add all ingredients except the fritos into the crock pot. Then when getting ready to serve, layer your bowl with a layer of chips first, then add the taco fixings from the crock pot!
If you’re looking for an easy, warm comfort meal, this is it! I hadn’t made this crockpot chicken cacciatore in a long time and I just made it for dinner the other night and I thought, “Why is this not on the rotation?” Chicken in a delicious rich sauce of tomatoes and peppers is packed with flavor and the perfect dinner the whole family will love! Scroll down for my recipe.
Crockpot Chicken Cacciatore
1 pack of boneless chicken thighs (I chose skinless as well but you do you)
1 tbsp chopped garlic
1 can crushed tomatoes
1 large red bell pepper sliced
1 large green bell pepper sliced
1 yellow onion chopped
1 packet of Italian seasoning
fresh Basil, chopped
1.) Drizzle some olive oil in the bottom of the crockpot.
2.) Add the chicken, sprinkle with salt and pepper.
3.) Add the garlic, tomatoes, peppers, onions and pack of Italian dressing seasoning.
4.) Stir combining all ingredients so that it coats the chicken.
5.) Allow to cook on high for 4 hours.
6.) When ready to serve, top with some chopped fresh basil.
This is great served over pasta or with some bread to sop up all the juice. If you’re trying to watch your carbs I love it over cauilflower rice, spaghetti squash or over green beans.
If you’re looking for an easy comforting weeknight meal, this sheet pan gnocchi is where it’s at. Crispy pillowy gnocchi with sausage, butternut squash and spinach topped with shredded gruyere cheese and the best part, it’s ready in 30 minutes! Scroll down for my easy sheet pan gnocchi recipe. And for another one of my favorite fall sheet pan recipes, click here.
Sheet Pan Gnocchi with Sausage and Butternut Squash
1 bag of gnocchi (I used Trader Joe’s cauliflower gnocchi but you can use any kind)
1 package of sweet italian chicken sausage, cut into chunks.
1 butternut squash, cubed
1/2 red onion diced
1 cup of brussel sprouts, shaved or sliced thin
sage leaves, roughly chopped
1 bag fresh baby spinach
Preheat oven to 400 degrees F.
On a large baking sheet, spread out the gnocchi, sausage, butternut squash, onion and brussel sprouts. Drizzle with olive oil, chopped garlic, salt and pepper and toss. Sprinkle with fresh sage.
Bake in the oven for about 20-25 minutes, flipping occasionally so it can roast evenly.
Remove from the oven after 20-25 minutes and add the fresh baby spinach to the sheet pan. Sprinkle with shredded gruyere cheese.
Place back in the oven and broil for 5-10 minutes until the spinach is wilted and everything is golden brown.
Remove from the oven and serve. Top with additional shredded cheese.