{WHW}: Summer Yum!

Happy Wednesday, friends!

I'm into my first week of summer vacation, taking on the stay at home mom role these next few months, and again I say...momming ain't easy!

Ella's got a summer cold and has been a cranky mess much of this week which has lead to a lot of whining and tantrums (because, two year olds)...it's also involved late morning sleep ins and loooong afternoon naps for her which have been nice for both of us. Hoping the cold and the subsequent 'tude are short lived!

In the meantime, I've had some time to try out a few new recipes lately so I thought I'd share one that was a huge hit this week in our house (among the adults), and got a lot of requests for the recipe when I shared it on my story the other day.

I'm calling it Summer Veggie Pasta Primavera and the recipe is courtesy of Two Peas and Their Pod blog!

The ingredient list a little lengthy but it's because this one is chock full of delicious summer veggies!

What You Need:

~16 oz box penne pasta

~1 Tbsp olive oil

~8 oz asparagus cut into 1 1/2 inch pieces

~1 yellow bell pepper (or whatever color you choose), also cut into 1 1/2 inch pieces

~2 cups small broccoli florets (I did 2 medium broc heads)

~1 small zucchini, chopped *I didn't use this because I forgot to get it at the store

~2 Tbsp butter (original recipe calls for unsalted)

~1 shallot, minced

~4 garlic cloves, minced (or 2 tsp from jar)

~1 lemon (zest, and 3 Tbsp of juice, divided into 2 Tbsp and 1 Tbsp)

~1 C veg broth

~1/2 C heavy cream

~1 cup frozen peas

~1/2 C Parmesan cheese (I'd planned to use shredded but ended up using grated and it was delicious)

~halved grape tomatoes (I used 1 pint)

~basil

See? I told you it was long but I promise this comes together really easily and the most difficult part is getting all the veggies chopped up. Next time I make this I will totally do that beforehand so it all comes together super quickly.

What You Do:

1. Boil a large pot of water, add salt and cook the pasta according to the package directions.

When it's done cooking, drain and return to the pot. *You will stir the frozen peas into the pot at this point*

2. While the pasta is cooking, add olive oil to a large skillet and heat over medium high heat, then add in the broccoli, yellow pepper, and asparagus. Cook for about 3 minutes. Add in the zucchini (if you're using it), and cook for another 2 minutes and season the veggies with salt and pepper to your taste. Then transfer the veggies to another plate/bowl.

3. Melt the butter in the skillet and then add in the garlic and the shallot and cook for 2 minutes. Stir in the veggie broth and the lemon zest. Simmer for about 4 to 5 minutes and then stir in the heavy cream and 2 Tbsp of lemon juice.

4. If you haven't done so already, stir the frozen peas into the pasta, and then add in the veggies you set aside earlier. Stir the lemon cream sauce on the veggies and pasta and stir until well coated. Add in the parmesan and remaining 1 Tbsp of lemon juice. Then add the basil and the tomatoes.

I added extra parmesan cheese on top of mine. The original recipe mentioned adding red pepper flakes, which I did not do. 

I can definitely see adding some cooked/shredded chicken (or even canned chicken) to this recipe, or shrimp. I fully intended to cook it with shrimp and then forgot to make the shrimp. Oops! It made for a really delicious meatless Monday dish.

This recipe makes a LOT of food and the leftovers are tasty!

Let me know if you try it! That's what's been hap-"pinning" over here. Link up with Jessi and I and share what's hap-"pinning" with you!

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