Sunday Dinner

Happy Sunday! It’s our favorite day of the week to cook. So every Sunday we share a recipe so you can cook along with us.

Spring Pasta Primavera

Hey friends,

Spring is upon us, and what better way to welcome the season than with a fresh and vibrant Pasta Primavera? This dish is all about celebrating early spring—green beans, baby squash, shaved carrots, and a touch of heat. Tossed with a rich blend of artichoke and fire-roasted tomato bruschetta spreads. This pasta is creamy, bright, and exactly what your Sunday dinner table needs.

The best part? It’s quick, easy, and makes enough for the whole crew—or for leftovers (if you’re lucky).

For more recipes like this, and free virtual cooking classes, visit withhomemade.com/cooking-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

• 1 pound whole wheat spaghetti or angel hair pasta

• 2 tablespoons olive oil, plus more as needed

• 3 garlic cloves, thinly sliced or minced

• 1/2 pound baby squash and/or zucchini, diced in ¼ inch chunks

• 1/2–1 teaspoon crushed red pepper flakes (use the larger amount if you want it spicier)

• 1/2 pound green beans, trimmed and cut in 1-inch pieces

• 3–4 spring radish, thinly sliced (julienned)

• 6–8 baby carrots, washed and shaved into ribbons

• 4 roasted red peppers (jarred), thinly sliced (julienned)

• 1/2 cup Harry & David Merlot Laced Artichokes Spread*

• 1/2 cup Harry & David Fire-Roasted Tomato Bruschetta Spread*

• 1/4 cup freshly grated parmesan cheese, plus more to garnish

• kosher salt, to taste

• freshly ground black pepper, to taste

• fresh basil leaves, torn, for garnish

Upcoming Schedule

Tuesday 3/18 at 4:00pm PT

Corn and Basil Gnocchi (~50min)
This recipe takes the comfort of homemade gnocchi and gives it a fresh, summery twist with sweet corn, fragrant basil, and a rich browned butter sauce. By using precooked yellow cornmeal, the process becomes delightfully simple—no need for boiling potatoes or wrestling with sticky dough. The gnocchi comes together quickly, setting into a tender, golden-brown delight in the oven. With just a handful of fresh, vibrant ingredients, this dish is perfect for a weeknight dinner that feels anything but ordinary. Chef instructor: Christa

Wednesday 3/19 at 11:00am PT

Springy Pasta Salad(~50min)
Using a spiralizer attachment makes quick work of zucchini and parsnip noodles, adding fun textures and extra nutrients to your pasta salads without the hassle of manual chopping. Packed with bright flavors, protein-rich chickpeas, and a zesty lemon pesto vinaigrette, this recipe is a great way to incorporate more veggies into your meals while keeping things light and satisfying. Chef instructor: Tori

Wednesday 3/19 at 4pm PT

Honey-Soy Pork Chops/Pork Fried Rice (~50min)
Juicy, flavorful pork chops marinated in a honey-soy glaze, paired with garlicky green beans and fluffy rice for a comforting, easy dinner. Plus, leftovers are perfectly set up for a next-day crispy rice salad — a two-in-one meal that keeps things delicious and effortless. Chef instructor: Joel

Thursday 3/20 at 11am PT

Roasted Chicken with Vegetables and Cranberries (~50min)
This healthy, diabetes-friendly dish comes together in one pot and makes for a delicious weeknight meal. This recipe, made with fresh tangy cranberries and other vegetables, is low in carbs but high in vitamins, nutrients, and flavor. Chef instructor: Joel