What do you do if you’re short on time and on ingredients? Well, I make pasta!
This pasta dish was created on a day my family and I were going to get dinner at a not-so-vegan-friendly restaurant. I had to eat something that would fill me up before we left. (Did I mention I only had 30 minutes!!)
So I looked in our cabinets and decided, pasta with vegetables it is. And so this pasta primavera dish was born.
This pasta is fresh, light, filling, and delicious. You can play with the vegetables and use whatever you have on hand.
I hope you enjoy it as much (if not more than) I did. If you make it, let me know how you liked it in the comments below!
Bon Appetit 🙂
Gluten-Free Pasta Primavera
- 1/2 box gluten-free pasta (I used Jovial brand)
- 1 head fresh broccoli (Florets separated)
- 1/2 cup frozen cauliflower (I used Whole Foods 360 organic brand)
- 1 large carrot (thickly sliced)
- 1/2 large zucchini (thickly sliced)
- 1 large garlic clove (sliced)
- Pinch chipotle flakes
- olive oil for drizzling
- 1 cup pasta water reserved
- 1/2 tsp dried basil
- Fill a large sauce pot with water and boil pasta according to package instructions or until fork tender. *Tip cover pot until water begins to boil.
- Meanwhile, cut up broccoli, zucchini, carrots, and garlic.
- Heat a medium skillet to medium heat with a drizzle of olive oil and add in veggies when hot.
- Let veggies cook for about a 1 or 2 while stirring occasionally, then add in cauliflower.
- Add in basil, chipotle flakes, salt and pepper to taste a cup of water then cover pan with lid. Let cook for about 8 minutes or until veggies are fork tender.
- When pasta is done, drain and and to a large bowl. (Or add back to hot pot)
- Add in veggies, 1/4 cup of pasta water, drizzle of olive oil and toss gently to combine.
- If desired, and in another 1/4 cup of pasta water and toss pasta and veggies to combine.
- Top with more dried basil, drizzle of olive oil, salt and pepper to taste. Enjoy!
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