50+ Mouthwatering Sunday Lunch Recipes You’ll Want to Try

Sunday lunch is a special time to gather with loved ones and enjoy a relaxing, flavorful meal.

Whether you’re craving something hearty and comforting or light and refreshing, a Sunday lunch should always feel indulgent without the stress of complicated preparations.

That’s where this collection of 50+ Sunday lunch recipes comes in!

From quick and easy dishes to more elaborate feasts, you’ll find a recipe for every occasion—whether you’re hosting family or simply preparing a quiet meal for yourself.

In this blog post, we’ve compiled an array of recipes that cater to all tastes and dietary preferences.

From roasted meats and creamy pasta dishes to vibrant salads and hearty vegetarian meals, there’s something for everyone.

So, if you’re in need of fresh inspiration to elevate your Sunday lunch routine, keep reading to discover over 50 mouthwatering ideas that will make your Sunday meals truly memorable.

50+ Mouthwatering Sunday Lunch Recipes You’ll Want to Try

A Sunday lunch should be more than just a meal—it’s an opportunity to slow down, savor good food, and enjoy quality time with those around you.

With these 50+ Sunday lunch recipes, you’re equipped with a wide range of dishes to suit every mood and occasion.

Whether you’re in the mood for something cozy, light, or even a bit adventurous, these recipes are guaranteed to inspire your next Sunday feast.

So, gather your ingredients, put on your apron, and get ready to create some unforgettable meals. \

Enjoy the process, enjoy the company, and, most importantly, enjoy the food!

Herb-Roasted Chicken with Lemon-Garlic Vegetables

Perfectly roasted chicken infused with aromatic herbs and served alongside vibrant lemon-garlic vegetables makes for an elegant and satisfying Sunday lunch. This dish combines the succulence of roasted chicken with the zesty freshness of lemon and the earthiness of herbs, creating a meal that feels both indulgent and wholesome.

Ingredients
For the Chicken:

• 1 whole chicken (about 4 lbs)
• 2 tablespoons olive oil
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 4 garlic cloves, minced
• 1 lemon, halved
• Salt and pepper to taste

For the Vegetables:

• 3 carrots, sliced
• 2 zucchini, sliced
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Pat the chicken dry and rub it with olive oil, thyme, rosemary, garlic, salt, and pepper. Place the halved lemon inside the chicken cavity.
3. Arrange the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
4. While the chicken is roasting, prepare the vegetables. Toss the carrots, zucchini, and red onion with olive oil, lemon juice, garlic powder, salt, and pepper.
5. Add the seasoned vegetables to the roasting pan during the last 30 minutes of cooking.
6. Let the chicken rest for 10 minutes before carving. Serve alongside the roasted vegetables.

The herb-roasted chicken pairs beautifully with the fresh lemon-garlic vegetables, creating a meal that feels like a warm embrace. This dish brings a touch of rustic charm to your table and is guaranteed to leave everyone full and happy.

Creamy Spinach and Mushroom Pasta

This creamy spinach and mushroom pasta is a comfort-food classic that’s easy to whip up yet elegant enough for a Sunday lunch. The rich, velvety sauce coats every strand of pasta, while the earthy mushrooms and nutrient-packed spinach add depth and balance.

Ingredients

• 12 oz fettuccine or your favorite pasta
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cups sliced mushrooms (button or cremini)
• 3 cups fresh spinach
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
2. In a large skillet, heat butter and olive oil over medium heat. Sauté the mushrooms until golden brown, about 5 minutes.
3. Add garlic and spinach, cooking until the spinach wilts. Season with salt and pepper.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until the sauce thickens.
5. Toss the cooked pasta in the sauce, adding reserved pasta water as needed to reach the desired consistency.
6. Serve hot, garnished with fresh parsley and additional Parmesan if desired.

The creamy sauce clings to every bite, while the spinach and mushrooms provide a hearty yet healthy touch. It’s a meal that feels indulgent but doesn’t leave you weighed down, perfect for savoring a leisurely Sunday afternoon.

Honey-Mustard Glazed Salmon with Quinoa Salad

A vibrant and nourishing dish, honey-mustard glazed salmon served with a refreshing quinoa salad strikes the perfect balance between health and indulgence. The sweet and tangy glaze on the salmon pairs harmoniously with the light, citrusy quinoa salad.

Ingredients
For the Salmon:

• 4 salmon fillets (6 oz each)
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the Quinoa Salad:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix Dijon mustard, honey, olive oil, garlic powder, salt, and pepper. Brush the glaze evenly over the salmon fillets.
3. Arrange the salmon on a lined baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
4. Meanwhile, prepare the quinoa. Bring water to a boil in a medium saucepan, add quinoa, and simmer for 15 minutes or until cooked. Fluff with a fork.
5. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, olive oil, lemon juice, salt, and pepper. Toss well.
6. Serve the glazed salmon alongside the quinoa salad, garnished with fresh parsley.

This dish is a symphony of flavors and textures: the tender, caramelized salmon with its sticky glaze, paired with the light and zesty salad. It’s a showstopper that leaves you feeling refreshed and satisfied, making it an ideal choice for a Sunday gathering.

Slow-Cooked Beef Pot Roast with Root Vegetables

A slow-cooked beef pot roast is a timeless Sunday lunch favorite that fills your home with warmth and tantalizing aromas. Tender, melt-in-your-mouth beef pairs beautifully with hearty root vegetables and a savory, herb-infused gravy.

Ingredients

• 3 lb beef chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 3 garlic cloves, minced
• 1 onion, sliced
• 3 carrots, cut into chunks
• 3 potatoes, quartered
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cornstarch (optional, for thickening)

Instructions

1. Season the beef with salt, pepper, and thyme. Heat olive oil in a large skillet over medium-high heat and sear the roast on all sides until browned.
2. Place the roast in a slow cooker. Add garlic, onion, carrots, and potatoes around the roast.
3. Pour beef broth and Worcestershire sauce over the ingredients. Cover and cook on low for 8 hours or on high for 4-5 hours.
4. If desired, remove the beef and vegetables, and thicken the cooking liquid by whisking in a slurry of cornstarch and water. Simmer until thickened.
5. Slice the roast and serve with the vegetables, drizzled with the gravy.

This pot roast is the ultimate comfort food, combining deep, rich flavors with the heartiness of root vegetables. Every bite evokes a sense of home and togetherness, making it the perfect dish to gather around the table and savor.

Mediterranean Chicken and Couscous Salad

Bursting with fresh, zesty flavors, this Mediterranean-inspired dish is both light and satisfying. Juicy, herbed chicken paired with fluffy couscous, crisp vegetables, and tangy feta creates a vibrant and wholesome Sunday meal.

Ingredients
For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Couscous Salad:

• 1 cup couscous
• 1 cup boiling water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup crumbled feta cheese
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Rub the chicken breasts with olive oil, paprika, oregano, garlic powder, salt, and pepper. Grill or pan-sear for 5-6 minutes per side, or until cooked through. Rest for 5 minutes before slicing.
2. In a large bowl, combine couscous and boiling water. Cover and let sit for 5 minutes, then fluff with a fork.
3. Mix the couscous with cherry tomatoes, cucumber, red onion, and feta. Drizzle with olive oil, lemon juice, oregano, salt, and pepper, and toss well.
4. Serve the sliced chicken atop the couscous salad.

This dish is a delightful balance of freshness and heartiness, with Mediterranean spices bringing the chicken and salad together in perfect harmony. It’s a feast for both the eyes and the palate, ideal for a relaxed Sunday lunch.

Spinach and Feta Stuffed Bell Peppers

These stuffed bell peppers are a vegetarian delight, combining creamy feta, fresh spinach, and protein-packed quinoa for a flavorful and nutritious meal. Baked to perfection, they’re a great centerpiece for your Sunday spread.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup diced red onion
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup marinara sauce (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, mix cooked quinoa, spinach, feta, red onion, oregano, garlic powder, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture, packing it firmly. If desired, top each pepper with a spoonful of marinara sauce.
5. Place the peppers in a baking dish, cover with foil, and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
6. Serve warm, garnished with extra feta if desired.

These stuffed peppers are vibrant, wholesome, and brimming with flavor. The creamy feta and spinach complement the sweet bell peppers, creating a dish that’s as satisfying as it is nutritious. Perfect for a cozy, fulfilling Sunday lunch.

Garlic Butter Shrimp with Lemon Rice

This garlic butter shrimp dish served over fluffy lemon rice is a quick yet indulgent Sunday lunch idea. The succulent shrimp, sautéed in a buttery garlic sauce, perfectly complements the zesty, citrus-infused rice, making it a delightful and refreshing meal.

Ingredients
For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• Juice of 1/2 lemon
• Fresh parsley, chopped, for garnish

For the Lemon Rice:

• 1 cup basmati or jasmine rice
• 2 cups water or chicken broth
• Zest and juice of 1 lemon
• 1 tablespoon butter
• Salt to taste

Instructions

1. Cook the rice by combining it with water or broth, butter, salt, lemon zest, and juice in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the rice is tender. Fluff with a fork.
2. Heat olive oil and butter in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Season the shrimp with paprika, salt, and pepper, and add them to the skillet. Cook for 2-3 minutes per side until pink and opaque. Squeeze lemon juice over the shrimp and stir.
4. Serve the shrimp over the lemon rice, garnished with fresh parsley.

This dish brings a touch of elegance to your Sunday lunch with its rich flavors and simple preparation. The garlic butter shrimp pairs wonderfully with the vibrant lemon rice, creating a meal that’s both satisfying and light.

Roast Vegetable and Pesto Tart

This roast vegetable and pesto tart is a stunning vegetarian option for Sunday lunch. With a crispy puff pastry base, creamy pesto filling, and caramelized roasted vegetables, it’s a dish that’s as beautiful as it is delicious.

Ingredients

• 1 sheet puff pastry, thawed
• 1/2 cup basil pesto
• 1/2 cup ricotta cheese
• 1 zucchini, thinly sliced
• 1 red bell pepper, sliced
• 1 small eggplant, diced
• 1 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss zucchini, bell pepper, eggplant, and onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender.
3. Roll out the puff pastry on a baking sheet and score a 1-inch border around the edge without cutting through. Prick the inside of the border with a fork.
4. Mix pesto and ricotta cheese, and spread it over the inside of the border.
5. Arrange the roasted vegetables on top and sprinkle with Parmesan. Bake for 20-25 minutes until the pastry is golden and puffed.
6. Slice and serve warm.

This tart is an explosion of flavor and color, with its flaky pastry base and roasted vegetable topping. It’s a perfect centerpiece for a relaxed Sunday lunch that everyone will love.

Crispy Lemon Herb Chicken Tenders with Sweet Potato Fries

Crispy lemon herb chicken tenders paired with perfectly seasoned sweet potato fries offer a playful and delicious Sunday lunch. The combination of golden, juicy chicken and the natural sweetness of the fries is sure to be a hit with everyone at the table.

Ingredients
For the Chicken Tenders:

• 1 lb chicken tenders
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Zest of 1 lemon
• 2 eggs, beaten
• Salt and pepper to taste

For the Sweet Potato Fries:

• 2 large sweet potatoes, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on one side of the baking sheet.
3. In a shallow dish, combine breadcrumbs, Parmesan, oregano, garlic powder, lemon zest, salt, and pepper. Dip chicken tenders in beaten eggs, then coat in the breadcrumb mixture.
4. Arrange the tenders on the other side of the baking sheet. Bake for 25 minutes, flipping halfway, until the fries are crisp and the chicken is golden.
5. Serve with a side of lemon wedges and your favorite dipping sauce.

This meal is a perfect blend of crispy, zesty chicken and caramelized sweet potato goodness. It’s a crowd-pleasing Sunday lunch that’s fun to eat and packed with flavor.

Baked Eggplant Parmesan

Baked Eggplant Parmesan is a lighter, healthier take on the classic dish, perfect for a satisfying Sunday lunch. The eggplant is breaded and baked to crispy perfection, then layered with marinara sauce and melted cheese, offering a comforting, cheesy, and savory meal.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 1/2 cups breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 2 eggs, beaten
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. Combine breadcrumbs, Parmesan, oregano, garlic powder, salt, and pepper in a shallow dish. Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture.
3. Place the breaded eggplant slices on the prepared baking sheets and bake for 25 minutes, flipping halfway, until golden and crispy.
4. In a baking dish, layer the eggplant slices, marinara sauce, and mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
5. Bake for an additional 15-20 minutes until the cheese is melted and bubbly.
6. Garnish with fresh basil and serve hot.

Baked Eggplant Parmesan is an indulgent yet lighter option that brings all the comforting flavors of traditional Parmesan without the heaviness. The crispy eggplant with gooey cheese and savory marinara makes this dish a perfect Sunday lunch for all ages.

Grilled Vegetable and Hummus Wraps

These Grilled Vegetable and Hummus Wraps are a healthy and vibrant choice for a light yet filling Sunday lunch. Grilled vegetables like zucchini, bell peppers, and onions, combined with creamy hummus, create a flavorful, easy-to-make wrap.

Ingredients

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup hummus
• 4 large whole wheat or spinach wraps
• Fresh spinach or mixed greens for filling
• Lemon wedges for serving

Instructions

1. Preheat the grill or grill pan to medium-high heat. Toss the sliced vegetables with olive oil, salt, and pepper.
2. Grill the vegetables for about 4-5 minutes per side, until they are tender and have nice grill marks.
3. Spread a generous amount of hummus onto each wrap, then layer with grilled vegetables and fresh greens.
4. Fold the sides of the wraps inward and roll up tightly.
5. Slice in half and serve with lemon wedges for a refreshing, zesty contrast.

These wraps are a perfect balance of smoky grilled vegetables and creamy hummus, wrapped in a healthy, soft tortilla. They’re light but full of flavor, making them a fantastic option for a relaxed Sunday lunch.

Beef and Vegetable Stir-Fry

A quick and flavorful stir-fry is a great way to enjoy a delicious and nutritious Sunday lunch. This beef and vegetable stir-fry is packed with tender slices of beef, vibrant vegetables, and a savory sauce, all cooked in one pan for easy cleanup.

Ingredients

• 1 lb flank steak or sirloin, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 1/4 cup green onions, sliced
• 2 tablespoons vegetable oil

Instructions

1. In a small bowl, whisk together soy sauce, oyster sauce, honey, sesame oil, garlic, and ginger. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef and cook for 2-3 minutes, stirring frequently, until browned and cooked through. Remove the beef and set aside.
3. In the same skillet, add a little more oil if necessary and stir-fry the bell peppers, broccoli, and carrot for about 4-5 minutes until the vegetables are tender-crisp.
4. Return the beef to the skillet, pour in the sauce, and toss everything together until well coated and heated through.
5. Garnish with sliced green onions and serve hot, with steamed rice or noodles.

This Beef and Vegetable Stir-Fry is a perfect balance of tender beef, crunchy vegetables, and a savory sauce that ties everything together. It’s quick to make and packed with nutrients, making it an ideal Sunday lunch for those who want something flavorful yet not too heavy.

Lemon Herb Roasted Chicken with Garlic Mashed Potatoes

This Lemon Herb Roasted Chicken is a flavorful and easy-to-make dish that is perfect for Sunday lunch. The chicken is roasted to golden-brown perfection, with a crispy skin and juicy interior, accompanied by creamy garlic mashed potatoes for a complete and comforting meal.

Ingredients
For the Chicken:

• 1 whole chicken (about 4 lbs)
• 2 tablespoons olive oil
• 1 lemon, halved
• 4 garlic cloves, smashed
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves
• Salt and pepper to taste

For the Garlic Mashed Potatoes:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 garlic cloves, peeled
• 1/2 cup milk
• 1/4 cup butter
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Rub the chicken inside and out with olive oil, and season generously with salt, pepper, thyme, and rosemary. Place the lemon halves and garlic cloves inside the cavity of the chicken.
3. Place the chicken on a roasting pan, breast side up, and roast for 1 hour 20 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden.
4. While the chicken is roasting, bring a pot of salted water to a boil and add the potatoes and garlic cloves. Cook for 15-20 minutes, until the potatoes are fork-tender.
5. Drain the potatoes and garlic, then mash them with milk, butter, salt, and pepper until smooth and creamy.
6. Serve the roasted chicken alongside the garlic mashed potatoes, garnished with additional herbs if desired.

This roasted chicken paired with rich, buttery mashed potatoes is the ultimate comfort food for a Sunday lunch. The tender, juicy chicken and the creamy potatoes create a classic, satisfying meal that will leave everyone at the table feeling content.

Vegetarian Chili with Cornbread

A hearty and satisfying vegetarian chili served with cornbread is an ideal Sunday lunch for those seeking a nutritious, filling meal. The chili is packed with beans, vegetables, and spices, while the cornbread adds a perfect sweet and savory touch to the dish.

Ingredients
For the Chili:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

For the Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg

Instructions

1. For the chili, heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic, and sauté for 5-7 minutes until softened.
2. Add the beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper to the pot. Bring to a simmer and cook for 30-40 minutes, stirring occasionally, until the chili thickens and the flavors meld together.
3. For the cornbread, preheat the oven to 400°F (200°C). Grease an 8-inch square baking dish.
4. In a bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Stir in the milk, vegetable oil, and egg until just combined.
5. Pour the cornbread batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
6. Serve the chili hot, topped with a slice of cornbread.

This vegetarian chili with cornbread is hearty and flavorful, making it a great option for a Sunday lunch that is both wholesome and comforting. The spice of the chili balances perfectly with the sweetness of the cornbread for a meal that everyone will enjoy.

Pasta Primavera with Pesto Sauce

Pasta Primavera is a fresh and vibrant dish filled with colorful vegetables and tossed in a rich, fragrant pesto sauce. This light yet satisfying dish makes for an ideal Sunday lunch that highlights seasonal produce in a deliciously simple way.

Ingredients

• 12 oz pasta (penne, spaghetti, or your choice)
• 1 tablespoon olive oil
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1/4 cup pesto sauce (store-bought or homemade)
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Instructions

1. Cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the zucchini, bell pepper, tomatoes, and broccoli, and sauté for 5-7 minutes until the vegetables are tender but still crisp.
3. Add the cooked pasta to the skillet with the vegetables. Pour in the pesto sauce and toss everything together, adding a little pasta water if needed to thin the sauce.
4. Season with salt and pepper to taste, and serve with a sprinkle of grated Parmesan.

This Pasta Primavera is a delightful combination of fresh, seasonal vegetables and a zesty pesto sauce. It’s light, satisfying, and full of vibrant flavors—ideal for a Sunday lunch that celebrates the best of simple ingredients.

Note: More recipes​ are coming soon!