Gluten-Free Pasta Primavera Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings 4 servings

Calories 520

A vibrant and customizable dish featuring roasted seasonal vegetables tossed with gluten-free pasta, finished with lemon and Parmesan for a fresh, hearty meal.

Ingredients

Pasta

1 lb Gluten-Free Pasta (Cooked according to package directions)

Olive Oil

3-4 tablespoons Olive Oil (For roasting vegetables)

Dried Italian Seasoning

1-2 tablespoons Dried Italian Seasoning (Adjust to taste)

Minced Garlic

3-4 teaspoons Minced Garlic (Fresh preferred)

Vegetables of Choice

2 cups Cherry Tomatoes (Roasted for sweetness)
1 head Broccoli (Chopped into small florets)
2-3 carrots Carrots (Chopped small)
1 small Zucchini (Diced small)
1 small Yellow Squash (Diced small)
½ red onion Red Onion (Sliced)

Additional Vegetables

as desired Asparagus, Snap Peas, Bell Peppers, Mushrooms, Artichoke Hearts, Fava Beans, Spring Onions (Optional for variety)

Butter

1-2 tablespoons Butter (For coating pasta)

Lemon

½ lemon Juice of Lemon (Brightens dish)

Parmesan Cheese

¼ cup Parmesan Cheese (Freshly grated)

Salt & Pepper

to taste Salt & Pepper (Seasoning to preference)

Instructions

Preheat oven to 400°F (200°C). Toss chopped vegetables with olive oil, Italian seasoning, garlic, salt, and pepper. Roast for 25-35 minutes, stirring halfway.
Cook gluten-free pasta in salted boiling water until al dente, then drain and toss with butter.
Check vegetables for tenderness; roast additional 5-10 minutes if needed. Remove from oven once done.
Combine roasted vegetables with pasta, add lemon juice and Parmesan, then toss gently to combine. Adjust seasoning as needed.
Serve immediately, garnished with extra Parmesan and fresh basil if desired.

Notes

Use a variety of seasonal vegetables for best flavor and freshness.

Calories: 520kcal

Cost: $15

Course: Main Course

Cuisine: Italian

Keyword: gluten-free, pasta, Vegetables