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I love all of the fresh vegetables in pasta primavera. This version incorporates alfredo sauce and chicken for a chicken alfredo-pasta primavera combo that is as delicious as it is easy to make.

Alert: Valentine’s Day is exactly 1 week from today! If you haven’t already made dinner reservations, you better get on that asap. We sometimes will go out for Valentine’s Day but never on the actual day, maybe the day before or after to avoid the crowds. Instead we like to stay in and cook together. Since Valentine’s Day falls on a weekday, that means finding a meal that is not just fitting for the holiday, but also quick and easy to prepare.

We love pasta in our house, but we have also been trying to incorporate more lean meats and vegetables into our diet. So after I picked up a trusty box of Barilla® Classic Blue Box pasta, I also grabbed all the veggies to make a alfredo primavera. This authentic brand is simple yet wholesome, which helps in my desire to create an easy and delicious “Wonderful Your Way” meal for Valentine’s Day. And the availability of perfectly matched, great tasting sauces makes like even easier. Hello garlic alfredo!

So how easy was this dish to throw together? Well, while the pasta boiled in a pot of water, I sauteed the onion and garlic and briefly cooked all the veggies – just enough to warm them up while still retaining their crunch factor. After removing the veggie mixture from the pan, I then seared some chicken breasts lightly seasoned with salt and pepper. Once the chicken was cooked and placed on serving plates, I added the alfredo sauce to the same pan to warm it up, followed by the pasta, veggies, and fresh basil. Season with salt and pepper and maybe a little bit of the pasta cooking water to reach the preferred sauce consistency and you are done!

Of course don’t forget some freshly grated parmesan cheese on top. Then, after your done savoring your meal with your loved one and cleaning up the minimal dishes (hooray!), you’ll have plenty of time left to cuddle on the couch. As an added bonus, there is plenty leftover to enjoy for lunch the next day and I’m a huge fan of leftovers for lunch. And who is going to complain about another serving of primavera?

I hope you make this for Valentine’s Day dinner or your next date night in, I think you will love it! But if you are looking for more Barilla “Wonderful Your Way” recipe inspiration, click HERE.

Two years ago: DIY No Sew Faux Roman Shade

Three years ago: Valentine’s Day Recipe Roundup

Four years ago: Lip Balms

Five years ago: Whole Wheat Blueberry Cottage Cheese Pancakes

Six years ago: Velveeta Chicken & Veggie Mac

CHICKEN ALFREDO PRIMAVERA PENNE

Serves 4-6

Ingredients:

4 Tbsp olive oil, divided

1/2 onion, fined diced

3 cloves garlic, minced

1-1/2 cups bite-sized broccoli florets

1 large carrot, sliced diagonally

1 red bell pepper, sliced into strips

1 zucchini, sliced diagonally

1 medium yellow squash, sliced diagonally

1/2 cup frozen peas

4 boneless, skinless chicken breasts

Salt and pepper, to taste

1 (1 lb.) box Barilla® Classic Blue Box Penne

1 (14.5 oz.) jar Barilla® Garlic Alfredo Sauce

5 basil leaves, finely sliced, plus more for garnish

Grated Parmesan cheese, for garnish

Directions:

1. Bring a large pot of water to a boil. Add pasta to boiling water and cook to al dente. Reserve 1 cup of the cooking liquid.
2. Meanwhile, in a large skillet over medium-high heat, add 2 tablespoons olive oil. Add onion and cook for 1-2 minutes, or until translucent. Add garlic and cook for 30 seconds, or until fragrant. Add broccoli, carrot, pepper, squash, zucchini, and peas, stir, and cook for only 1 minute. Transfer to a large bowl.
3. In the same skillet, heat the remaining 2 tablespoons of olive oil. Season the chicken with salt and pepper and cook for 3-4 minutes per side. Remove from pan.
4. Add sauce to the skillet to warm. Stir in basil leaves and then add veggies and pasta. If the sauce seems a little thick, add some of the reserved cooking water. Top with more Parmesan, salt, pepper, and basil to taste.

Source: The Spiffy Cookie original

Your summer entrée needs this potato, yellow squash, and goat cheese gratin as a side dish. Sprinkle with a little fresh basil on top right before serving.

Jump to recipe

Oh July, why did you scamper off so quickly? I cannot believe July is almost over, and that today marks yet another episode of The Secret Recipe Club. This month I got to dig around Flying on Jess Fuel. I found lots of tempting recipes such as Key West Grilled Chicken Skewers and a Rainier Cherry Pie – that pie excited me because I love Rainier cherries but couldn’t bring myself to buy them in order to bake it as they were ridiculously priced at the time.

Instead, I decided to go for a side dish recipe since I don’t make side dishes very often compared to other things. Of course then she posted a recipe for Zucchini Bread Pancakes after I already made this gratin recipe. Guess I will had to add it to my menu later on!

Potato side dishes are quite fabulous. You can cut them up and cook until they are crispy fries, mash them and enjoy a creamy spoonful, slice them and layer with cheese for a gooey experience, or just eat them by themselves with a little butter. Of course the possibilities don’t end there!

This recipe incorporates some yellow squash along with the potatoes to not only make it a little healthier, but also add great summer flavor. And the goat cheese worked wonders as usual. It was tempting to add double the amount called for in the recipe because I knew it could do no wrong, but resisted. This gratin also went very well with balsamic chicken I had prepared in the crock pot.

Two years ago: Cream Cheese Chicken Enchiladas

POTATO, SQUASH AND GOAT CHEESE GRATIN

Print

Yield: 6 servings Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 medium yellow squash, thinly sliced
• 4 medium red potatoes, thinly sliced
• 3 Tbsp olive oil
• 4 oz. goat cheese
• Salt and pepper
• 1/4 cup whole milk
• 1/2 Tbsp cornstarch
• 1/3 cup freshly grated Parmesan cheese
• 1 Tbsp thinly sliced basil leaves

Directions

1. Preheat oven to 400 degrees. Lightly grease a 2-quart casserole dish.
2. In a large bowl toss the squash and potatoes with the olive oil.
3. Place 1/3 of the squash and potato slices overlaid evenly in the bottom of the dish. Season with salt and pepper. Top with half of the goat cheese, scattered evenly in chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.
4. In a small bowl, whisk together the milk and cornstarch. Pour the milk mixture over the entire dish, and sprinkle the Parmesan cheese over top. Bake, covered, for 40 minutes, then uncover and bake 20 more minutes, until top is browned.
5. Allow to cool for 5 minutes, sprinkle the basil over top, and serve.

Source: Flying on Jess Fuel

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Load up on your vegetables with this veggie lasagna that vegetarians and omnivores will both love!

Jump to recipe

While visiting my brother and Kate in Boston, MA awhile back, I had the luxury of having dinner cooked for me – something that is a rarity in my home. Kate whipped up a vegetarian lasagna, which was an instant favorite for my belly. Of course that also meant that I needed to acquire this recipe from her.

Taking note that many of the ingredients can be changed or adjusted for quantity, I have recreated this several times. Each time is something slightly different yet still fabulous. Experiment with other vegetables. Kate recommends asparagus and brussel sprouts. Use as many or as few as you would like. However, one thing remains true – the secret ingredients.

“My secret ingredient: SUGAR and a can of water.” – Kate

Gotta love simple secrets! The sauce can also be used for pizza. Withhold the water and use an immersion blender as the final step in order to reach the desired consistency. It’s a lighter pizza sauce than I usually make but delicious all the same. I tend to prefer it when I am making a veggie heavy pizza.

But back to this lasagna. If you want to go another step further and make it vegan, just simply substitute vegan dairy products for the ricotta and cheese. Want to make it easier? Use lasagna noodles that do not need to be pre-cooked.

VEGGIE LASAGNA

Print

Yield: 8 servings Prep Time: 35 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 zucchini sliced or chopped
• 1 yellow squash, sliced of chopped
• 1 head broccoli, chopped
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 6 oz tomato paste
• 14.5 oz diced fire roasted tomatoes + 1 can water
• 1 Tbsp sugar
• 1 Tbsp dried parsley
• 1/2 Tbsp dried basil
• Salt and pepper
• 1/2 cup frozen corn (optional)
• 1/2 cup frozen spinach (optional)
• 9 whole wheat lasagna noodles, cooked
• 15 oz part skim ricotta cheese
• 2 cups Italian five cheese blend

Directions

1. Heat a large skillet with half the butter and olive oil. Add the zucchini, squash, and broccoli and saute until tender,. about 5 minutes. Remove from pan to a plate and cover with foil.
2. Return pan to heat and add remaining butter and olive oil. Add onion and garlic until tender, about 5 minutes.
3. Blend in the tomato paste, followed by the roasted tomatoes, sugar and water. Stir and let simmer for at least 5 minutes (the longer you let this cook the better). Season the sauce with parsley and basil. Add salt and pepper to taste.
4. If you would like to stop the sauce here you may, otherwise mix in the corn and spinach.
5. Assemble the lasagna beginning with a single layer of three noodles, followed by 1/3 of the sauce, veggies, ricotta, and cheese. Repeat two more times.
6. Cook at 350 degrees for 30 mins or until bubbly and the cheese is golden.
7. Allow to sit for 10 minutes before eating.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 2/11/21, photos above and below are the originals.