I had a lot of veggies in the fridge and hadn’t made pasta in a while, so I thought that a nice Pasta Primavera would be good for dinner. I found this recipe on The Pioneer Woman. I had never made a recipe from this blog and thought it this recipe looked good enough to try with this week’s veggie box.
While the pasta boiled, I chopped up all my veggies. I didn’t have everything called out in The Pioneer Woman’s recipe, but chopped yellow squash, red onion, green onion tops, garlic, red pepper, and mushrooms (not from the farm box). I also had some herbs from the farm box.
I sauteed these in butter and added in half + half, Parmesan cheese, broth, and basil. This was seriously rich and creamy. The perfect pairings for our perfect Pasta Primavera. I dumped the cooked whole wheat pasta spirals in and we were ready for business!
I served the pasta with a cold salad of cucumber and tomato from the farmer’s market, topped with olive oil and feta cheese. This might seem like too much cheese in one meal, but we decided you really can’t have too much cheese on one plate.
WOULD I MAKE THIS AGAIN? Yes
WHAT I WOULD DO DIFFERENTLY: Not much, this was pretty darn good! Using half + half instead of the heavy cream was a fine choice.
As someone who loves cooking, it was really exciting when my baby started eating her first solids! Even the first purees were exciting for me. I steamed and pureed apple, pear, squash, and peas. She HATED the peas (I mean, would you like to eat mushy peas?), but gobbled everything else up. Now that we are onto chewing, making her food has gotten so much more fun. With our farm box, I get new vegetables every week to cook up for her. Last week, we got some adorable small summer squashes. I peeled them, chopped into small pieces, and sauteed in olive oil with garlic from Henry’s Farm at the Evanston farmer’s market and dried oregano from our spring farm box. The result? Perfect FINGER food for Baby N to munch on.