Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Ingredients
For the Pasta:
- 12 ounces gluten-free pasta of your choice (penne, rotini, or fusilli work well)
- 1 tablespoon olive oil
- Salt for the pasta water
For the Vegetables:
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
- 1 cup chopped asparagus (cut into 1-inch pieces)
- 1 red bell pepper, chopped
- 1/2 cup frozen peas
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Lemon Herb Sauce:
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 2 tablespoons butter (or vegan butter substitute)
- 1 tablespoon lemon zest
- 1/4 cup chopped fresh herbs (basil, parsley, oregano, or a combination)
- 1/4 cup grated Parmesan cheese (omit for dairy-free)
- Salt and pepper to taste
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the gluten-free pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
Prepare the Vegetables:
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the onion and cook, stirring occasionally, for about 3 minutes until softened.
- Add the zucchini, yellow squash, asparagus, red bell pepper, and peas. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
- Stir in garlic, Italian seasoning, salt, and pepper. Cook for an additional minute, until fragrant.
Make the Sauce:
- Reduce the heat to low and add lemon juice, butter (or substitute), lemon zest, fresh herbs, and a few tablespoons of the reserved pasta water to the skillet.
- Stir until the butter is melted and the sauce is combined.
Assemble the Dish:
- Add the drained pasta to the skillet with the vegetables and sauce.
- Gently toss to combine, adding more pasta water as desired to create a silky sauce.
- Stir in the Parmesan cheese (if using).
- Season to taste with salt and pepper.
Serving:
- Serve immediately, garnished with additional fresh herbs and Parmesan cheese if desired.
Tips:
- Customize with your favorite veggies: Broccoli, carrots, cherry tomatoes, and spinach all work beautifully in pasta primavera.
- Make it a meal: Add grilled chicken, tofu, or shrimp for an extra boost of protein.
- For leftovers: Store in an airtight container in the refrigerator for up to 3 days.
Enjoy your delicious and vibrant gluten-free pasta primavera!
