The Dinner Planner

Weekly Meal Plan – Spring Week 4, 2021

Farfalle / Chicken Caeser Salad / Spiced Pork with Rice Pilaf / African Lamb Stew


Farfalle with Spring Vegetables

No ratings yet
Servings 4


  • 300 g farfalle pasta
  • 4 tbsp olive oil
  • ½ leek - sliced finely
  • 3 garlic cloves
  • 2 bunches asparagus - thinly sliced on the bias
  • 1 zucchini - cut in half lengthways and thinly sliced
  • ½ cup peas
  • 1 lemon -
  • 2 tbsp pine nuts - toasted
  • 2 tbsp basil
  • 2 tbsp mint
  • 2 tbsp parsley
  • 2 tbsp chives
  • ¼ cup parmesan - grated


  • Cook the farfalle in a large pot of boiling salted water for 10 minutes.
  • Heat 2 tablespoons of olive oil in a large fry pan on the stove. Add the garlic and lemon zest and cook for 1 minute. Add the leek and cook for another minute. Add asparagus and zucchini. Toss to combine and cook for 3-4 minutes. Add peas.
  • Drain pasta and add to pan along with the juice of half a lemon, the rest of the oil, herbs and parmesan. Toss to combine. Season with salt and pepper.

Want to take the thinking out of what’s for dinner AND spend more time doing what you love to do?

Our done for you weekly meal plans are completely customisable and come with an automated shopping list, meal prep guide and so much more. We’ll help you save time, money and reduce your mental load.


Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?