Creamy Lemon Herb Pasta Primavera – A Fresh Twist with Sonoma Gourmet’s Ricotta Sauce

This Creamy Lemon Herb Pasta Primavera combines spring veggies and bowtie pasta with Sonoma Gourmet's Lemon & Herb Ricotta Sauce for a fresh, flavorful weeknight dinner. 

Creamy Lemon Herb Pasta Primavera – A Fresh Twist with Sonoma Gourmet’s Ricotta Sauce

There’s something about spring that makes me crave color—on my plate, in my kitchen, and in my mood. The markets are brimming with bell peppers, zucchini, and sweet tomatoes, practically begging to be tossed into a light, vibrant pasta. Pasta Primavera has always been a favorite when the weather warms up and I want something quick yet nourishing, but this time, I stumbled on a little jar of magic that completely changed the game: Sonoma Gourmet’s Lemon & Herb Ricotta Pasta Sauce.

I wasn’t sure what to expect at first—a lemony pasta sauce? But one spoonful and I was hooked. It’s impossibly creamy without being heavy, bright with citrus, and balanced by fresh herbs and mellow ricotta. It felt like it was made for vegetables. I built the dish around that velvety texture and tangy freshness, sautéing mushrooms, yellow peppers, zucchini, and broccoli in olive oil until just tender. Then came the sauce, frozen peas for a pop of sweetness, and bowtie pasta to catch every creamy crevice. A few minutes later, I had a bowlful of spring sunshine, finished with juicy grape tomatoes and torn basil.

If you're looking for a way to shake up your weeknight pasta routine—or impress guests without stress—this dish is it. Sonoma Gourmet’s sauce does the heavy lifting, giving you restaurant-level flavor with barely any effort. Serve it with a side of crusty bread or a crisp white wine, and you've got a seasonal masterpiece that tastes as good as it looks.

What Ingredients do I need?

Produce

• Baby Bella mushrooms
• Yellow bell pepper
• Broccoli florets
• Zucchini
• Grape tomatoes
• Fresh basil

Frozen

• Green peas

Pasta & Sauces

• Bowtie pasta (farfalle)
• Sonoma Gourmet Lemon & Herb Ricotta Pasta Sauce

Dairy

• Unsalted butter

Oils & Vinegars

• Olive oil

Spices & Seasonings

• Salt
• Black pepper

Substitutions and Variations

Substitutions

Cooking should be flexible—here are a few easy swaps if you're missing an ingredient or want to change things up:

• Pasta:  No bowties? Use penne, rotini, or any short pasta that holds sauce well.

• Vegetables:  Swap in green beans, snap peas, or spinach for any of the veggies listed. Cauliflower also works well in place of broccoli.

• Frozen peas:  Canned peas work in a pinch—just rinse and add them at the end to avoid overcooking.

• Fresh basil:  Use fresh parsley or a sprinkle of dried Italian seasoning if basil isn’t available.

Variations

This recipe is wonderfully versatile—here are a few fun ways to make it your own:

• Add Protein:  Toss in grilled chicken, sautéed shrimp, or sliced Italian sausage for a heartier meal.

• Make it Spicy:  Add a pinch of red pepper flakes or a drizzle of chili oil for a gentle kick.

• Use What’s in Season:  Swap in roasted butternut squash, asparagus, or even cherry tomatoes cooked into the sauce if that’s what you’ve got.

• Try a Different Pasta:  Use whole wheat pasta for added fiber, or go gluten-free with your favorite alternative pasta variety.

Kitchen Tips and Notes

• Reserve your pasta water:  Don’t forget to save a little of the starchy pasta water before draining—it helps loosen the sauce and makes everything cling beautifully to the noodles.

• Don’t overcook the veggies:  For the best texture and color, sauté the vegetables just until crisp-tender. They’ll soften slightly more when combined with the warm sauce.

• Layer your seasoning:  Lightly season the veggies as they cook, then taste and adjust again once everything is combined. A little salt at each step builds better flavor.

• Chop evenly:  Try to keep your veggie pieces around the same size so they cook evenly and look great in the finished dish.

• Serve immediately:  This pasta is best served fresh, when the sauce is hot and silky. Leftovers are still tasty but may need a splash of water or broth to revive the sauce.

• Storage and Reheating Tips:  Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce as it sits, so it may thicken a bit.  To reheat, place a portion in a skillet or saucepan over medium-low heat. Add a splash of water, broth, or even a bit of milk to loosen the sauce, and stir gently until heated through. You can also microwave it in short intervals, stirring in between and adding a splash of liquid to keep the texture creamy.  Avoid freezing this dish, as the creamy sauce may separate and the vegetables can become mushy when thawed.

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💬 Let’s Chat!

Did you make this Creamy Lemon Herb Pasta Primavera? I’d love to hear how it turned out for you! Did you stick with the recipe or add your own twist?  Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turns out!

Quick & Spicy Kung Pao Chicken with Kevin’s Sauce – A Weeknight Win!

Quick and easy Kung Pao Chicken made with Kevin’s bold, spicy sauce, crisp veggies, and crunchy cashews—ready in under 30 minutes for a better-than-takeout weeknight dinner. 

Quick & Spicy Kung Pao Chicken with Kevin’s Sauce – A Weeknight Win!

Kung Pao Chicken has always been a favorite for something bold, spicy, and satisfyingly saucy. But with a busy week ahead, I was curious—could a store-bought sauce ever rival a homemade version?  That’s when I grabbed Kevin’s Natural Foods Kung Pao Sauce—a gluten-free, paleo-friendly option that promised authentic flavor in minutes.

Kevin’s Kung Pao Sauce – Worth the Hype?

I’ll admit, I was skeptical—Kung Pao is one of those dishes where the sauce makes the meal, and I wasn’t sure a bottled version could deliver. But Kevin’s Kung Pao Sauce completely surprised me. The flavor is bold and spicy, hitting all the right notes of a good homemade version—savory, slightly sweet, and packing just enough heat. The texture starts off thin and glossy straight out of the pouch but thickens beautifully when heated in the pan, clinging to the chicken and veggies like it’s supposed to. What really impressed me, though, were the ingredients: it’s paleo-friendly, gluten-free, and contains no refined sugar—just clean, natural goodness. From a convenience standpoint, it’s a total win. I saved a ton of time without sacrificing flavor, and for busy weeknights, that’s gold. I found it on Amazon in a pack of three, and honestly, it’s well worth the price. Final verdict? Absolutely worth it—and now I’m eyeing the rest of Kevin’s sauce lineup for my next shortcut dinner.

My version of Kung Pao Chicken is loaded with crisp-tender veggies, golden chicken, and crunchy cashews—all in under 30 minutes. It’s saucy, spicy, and satisfying without being heavy, and the mix of textures makes every bite a little different (in the best way).  This is the easy, flavor-packed weeknight dinner that everyone needs.

Enjoy!

 

What Ingredients do I need?

🛒 Basic Shopping List

Produce

• Broccoli florets
• Green beans
• Carrots
• Sugar snap peas
• Water chestnuts
• Onion
• Celery

Meat & Seafood

• Boneless, skinless chicken breasts

Pantry

• Cashews
• Cornstarch
• White rice (or cauliflower rice, optional)

Sauces & Condiments

• Kevin’s Kung Pao Sauce

Oils & Cooking Essentials

• Canola oil (or other neutral oil)

Substitutions and Variations

Substitutions

One of the best things about stir-fry recipes like this is how flexible they are. Whether you’re working with what’s in your fridge or adjusting for dietary needs, here are some easy swaps that still deliver great results:

• Chicken:  Swap with: Boneless skinless chicken thighs (for extra juiciness), shrimp, tofu

• Vegetables:  Swap with: Bell peppers, zucchini, mushrooms, snow peas, or baby corn or use frozen veggies: Just thaw and pat dry before stir-frying to avoid excess moisture

• Cashews:  Swap with: Peanuts (for a more traditional version), sliced almonds, or sunflower seeds

• Rice:  Swap with: Brown rice, cauliflower rice (for low carb), or noodles like rice noodles or soba

Variations

Want to change the vibe of your Kung Pao Chicken? These simple variations let you keep the bold flavor while tailoring the dish to your taste, mood, or what’s in your fridge:

• Sweet & Spicy: Stir in a teaspoon of honey or a splash of pineapple juice for a touch of sweetness

• Noodle Bowl Style: Serve over lo mein or rice noodles instead of rice for a slurpable twist

• Lettuce Wraps: Spoon the saucy chicken mixture into butter lettuce cups for a lighter, low-carb version

• Kung Pao Shrimp: Swap the chicken for shrimp and reduce cook time slightly for a seafood spin

• Extra Veggie Power: Add baby spinach, bok choy, or shredded cabbage at the end to bulk it up with greens

• Meal Prep Friendly: Divide into containers with rice and a side of edamame for ready-to-go lunches all week

Kitchen Tips and Notes

A few quick tips to make this recipe even easier and more delicious:

• Pre-chop everything before you start cooking—this stir-fry moves fast once the heat is on

• Toss chicken in cornstarch just before cooking to keep it crisp, not gummy

• Use a hot pan for the best veggie texture and chicken sear—don’t overcrowd the skillet

• Want extra sauce? Add a splash of water or chicken broth to stretch the pouch without diluting flavor

• Toast the cashews briefly in the pan for deeper, nuttier flavor

• Microwave shortcut: Steam heartier veggies (like broccoli or green beans) for 1–2 minutes before stir-frying to speed things up

• Leftovers reheat well in a skillet with a splash of water or broth to loosen the sauce

• Double the batch: This recipe easily scales up if you're feeding a crowd or want leftovers for lunch

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Let’s Chat! 🍽️

Have you tried this quick and bold Kung Pao Chicken with Kevin’s sauce? Did you mix up the veggies, turn it into lettuce wraps, or add your own spicy twist? I’d love to hear how you made it your own!

👇 Drop a comment below and let me know:

• Your favorite add-ins or swaps
• How it compared to takeout
• If you’ve tried other Kevin’s sauces and what you thought!

📸 Made it? Tag me!

If you snap a pic of your dish, tag me on Instagram @SliceofSouthern and use the hashtag #MyKungPaoTwist so I can see your delicious creation!

Until next time, happy cooking and keep those weeknights delicious!

    RECIPE IS DOWN BELOW👇     

Chicken, Green Beans & Tomato Stir Fry

Juicy tender chicken, crunchy green beans, and bursts of fresh tomatoes tossed in a killer sauce will give you goosebumps and have you reaching for seconds.  

Now that's dinner!

It's no surprise that chicken keeps appearing as the star attraction on everyone's dinner table.  This protein is versatile.  It soaks up every bit of flavor you throw at it. And, no matter how you cook it, from fresh-off-the-grill, battered and fried, to stir-frys, it's always winner.  So forget the take-out, we're cookin' up some chicken!

Today's dish is a stir-fry.  Yes, another one!  I make a lot of stir-frys and with good reason.  They are made in one pot, they are easy to make, and they cook fast.  Can't beat a complete meal in under 30 minutes.  This Chicken, Green Beans & Tomato Stir Fry is refreshingly light and comforting at the same time.  Since it's technically summer (100 degrees in So Cal today) and our safer at home COVID-19 order is still in place, I would say that a dish that is refreshingly light and comforting is in order.

CHICKEN, GREEN BEANS & TOMATO STIR FRY

Imagine the crunch of blistered green beans, and bursts of fresh tomatoes, laced with a bright ginger flavor.  Add in some chicken, a handful of broccoli and a KILLER SAUCE and this dish will have you doing the happy dance!  Oh, and don't forget to serve this with some rice as you are definitely going to want to soak up every last drop of this sauce.  The sauce is EVERYTHING.

Kitchen tip:  Stir Frys cook quickly.  Make sure that you have everything ready before you start cooking, cause once the cooking starts, there's no time to stop!

Enjoy!



Other popular stir frys you may like:

• Chicken, Green Bean & Mushroom Stir Fry
• Spicy Beef, Snow Peas, Mushroom, and Carrot Stir Fry
• Chicken Teriyaki Stir Fry and a Product Review
• General Tso's Chicken - Lighter Version
• Garlic Chicken Stir Fry

Chicken, Green Beans & Tomato Stir Fry

serves 2



Sauce:
1/2 c low sodium chicken broth
1/2 c red wine
1/4 c low sodium soy sauce
1 1/2 Tbsp cornstarch
2 tsp toasted sesame oil
1 1/2 tsp sugar
2 tsp chili garlic sauce (such as Huy Fong)

Stir Fry:
5 Tbsp canola oil, divided use
8 oz fresh french green beans, trimmed (french are smaller and more tender)
Kosher salt
2 boneless skinless chicken breasts, cut in to 1 inch pieces
handful of broccoli florets
6 oz of grape tomatoes, halved
2 tsp minced fresh ginger
Sesame seeds
Cooked rice

In a small bowl, whisk together the chicken broth, red wine, soy sauce, cornstarch, sesame oil, sugar, and chili garlic sauce.  Set aside.

In a large skillet over medium high heat, heat 2 Tbsp of oil until shimmering.  Make sure that the oil and skillet is hot before adding the beans.  Cook turning them with tongs until beans start to blister, about 4-5 minutes.  Transfer beans to a paper-towel lined sheet pan, sprinkle with a little salt.

Add the remaining oil to the skillet, heat to shimmering.  Add the chicken and stir fry until cooked through, about 5 minutes.  Transfer to the sheet pan with the beans.

Add broccoli to the skillet.  Cook 2 minutes, stirring.  Add the tomatoes and the ginger, cook for 2 minutes. Add broth mixture and simmer until thickened, about 2 minutes.  Return chicken and beans to the skillet and toss to coat with the sauce.  Transfer to a platter and top with sesame seeds.  Serve with rice.

Roasted Broccoli Salad with Bacon

A twist on a favorite side dish takes on new depth of flavor with roasted vegetables and the addition of bacon all tossed in a flavorful sauce!

I wanted to bring you a quick post with a great recipe for a side dish.  I've had a heavy heart over the past several weeks with all that is happening across the county and one way I like to comfort and nurture those around me is through my love of cooking.

It's the first week in June and the unofficial start of summer, and with that comes lots of outdoor dining.  We love to grill and eat outdoors and today I wanted to share with you a great side dish that goes along any sort of main dish.  We often overlook the side dishes but they are equally important and should balance your meal.

ROASTED BROCCOLI SALAD WITH BACON

This is a simple dish of roasted broccoli and onions, that is topped with pieces of bacon for a smokey flavor.  Roasting your vegetables brings out deeper flavors which make this dish pop. And who can't resist bacon? Everything's better with bacon as they say and this dish is no exception.  Top this with a creamy sauce bursting with flavor and you have a winner of a side dish.

We ate this with some grilled chicken, crusty bread, a green salad and whit wine.  It would be equally perfect with fish, beef or pork.  It's also a great potluck treat, so keep that in mind once we are able to enjoy parties again.

This does require you to turn on the oven for about 30 minutes. You might want to try this dish now before the summer heat hits full force and the oven is a no-no!  Remember, simple, fresh ingredients is all it takes to make a wonderful dish.

Enjoy and be safe!











Roasted Broccoli Salad with Bacon

serves 6

1/4 cup olive oil
2 bunches broccoli, florets separated
1 small red onion, halved and thinly sliced
Kosher salt and freshly ground black pepper
4 slices thick-cut bacon
1/2 cup sour cream
1/4 cup mayonnaise
3 tablespoons whole milk
1 teaspoon granulated sugar
1 teaspoon paprika
3 tablespoons chopped fresh parsley

Preheat the oven to 425 degrees F.

Toss the broccoli florets and red onion with the olive oil.  Season with salt and pepper and place on a sheet pan.   

Roast, tossing halfway through, until the broccoli edges are crisp, 18 to 20 minutes. Let cool, then transfer to a bowl.

Meanwhile, cook the bacon in a medium skillet over medium-high heat until crisp, 12 to 14 minutes. Chop and set aside.

For the dressing, combine the sour cream, mayonnaise and milk in a small bowl. Season with the sugar, paprika, 1 tablespoon of the chopped parsley, seasoning with salt and pepper and stir until blended.

Add the bacon and the remainder of parsley to the cooled broccoli, then pour over enough of the dressing to coat and toss until well mixed. (You will have left over dressing!) Serve at room temperature.

adapted from: Foodnetwork.com

Summer Bounty Vegetable Pasta Salad

Yum

During the summer we crave quick and easy fresh salads. In an effort to use all the fresh summer vegetables we bought at the Calabasas Farmer's Market I packed a pasta salad full of veggies and Summer Bounty Vegetable Pasta Salad was born!

We got a little carried away at the farmer's market so there is a long list of ingredients, but don't be swayed, this salad comes together quickly and tastes outstanding! 

What vegetables do I use? Pasta salad can start out as a blank canvas and you can change the flavor and texture of the salad by using different vegetables. We want to use what's fresh and in season during the summer months so I chose, Roma tomatoes, yellow summer squash, zucchini, broccoli, and red onion. Change this to suit the season or the vegetables you have on hand to make whole new twist to a basic pasta salad.

Is it really to make? Yes, it is! The most time spent is in chopping the vegetables which can be done while the pasta is cooking. What brings this all together is a wonderful vinaigrette made with red wine vinegar, a wonderful California olive oil, some mustard for binding, and a dash of great spices to bring in more flavor. Mix it all together and let it chill to meld the flavors and you're done!

This is the perfect way to honor our summer vegetables. This light and fresh Summer Bounty Vegetable Pasta Salad is the perfect side dish to any summer picnic, Labor Day cookout, or potluck this season!

Enjoy!

Summer Bounty Vegetable Pasta Salad

serves 8

12 oz bow tie and penne pasta mix
2 Roma tomatoes, chopped
1 medium yellow summer squash, cut into half moons
1 medium zucchini, cut into half moons
1 medium broccoli crown, cut into florets
1/2 medium red onion, sliced
4 Tablespoons mint, chopped
4 Tablespoons parsley, chopped

Vinaigrette:
1/2 cup California olive oil
1/3 cup red wine vinegar
1 Tablespoon Dijon mustard
1 tsp dried oregano
1 tsp garlic minced
salt & pepper to taste

Bring a large pot of water to a boil.  Add some salt to the water and the pasta.  Cook according to package directions for al dente.  Drain in a colander.

Meanwhile, chop all the vegetables, parsley and mint, and place in a large bowl.  In a bowl or mason jar combine the ingredients for the vinaigrette and whisk until well combined. 

Add cooked and drained pasta to the bowl of vegetables.  Add the vinaigrette and toss to combine.  Refrigerate for 1 hour to allow flavors to blend and serve.

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