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Gluten-Free Pasta Primavera | Jasmine L Bennett, LLC.

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
  • salt
  • pepper
  • 1 cup pasta water reserved
  • 1/2 tsp dried basil
  1. 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.
  2. Meanwhile, cut up broccoli, zucchini, carrots, and garlic.
  3. Heat a medium skillet to medium heat with a drizzle of olive oil and add in veggies when hot.
  4. Let veggies cook for about a 1 or 2 while stirring occasionally, then add in cauliflower.
  5. 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.
  6. When pasta is done, drain and and to a large bowl. (Or add back to hot pot)
  7. Add in veggies, 1/4 cup of pasta water, drizzle of olive oil and toss gently to combine.
  8. If desired, and in another 1/4 cup of pasta water and toss pasta and veggies to combine.
  9. Top with more dried basil, drizzle of olive oil, salt and pepper to taste. Enjoy!

Hi I’m Jasmine!

I’m so happy to meet you! Thanks for stopping by 🙂

I’m a SAHM, veteran army wife, women’s integrative wellness coach, writer and veggie lover. Most days you can find me spending time with family, homeschooling, cooking, walking in nature or browsing through the grocery storeMy passion is to help women (like you) heal mentally, spiritually and physically from depression. That’s why I created this amazing mental health journal to guide you to recovery.

Don’t leave yet! Let’s hang out a little longer 🙂 Read more about me and my personal recovery story here.

Important Note: I am not a certified and trained professional. All wellness coaching plans and all information and services provided by and/or facilitated me are not a substitute for counseling and/or therapy from a trained and certified mental health professional, consultation from a trained and certified medical doctor, and/or consultation from a trained and certified nutritionist/dietitian. None of the wellness coaching plans have been evaluated by the FDA and are used to diagnose or treat any illness. I urge you to seek professional help from a certified and trained professional if you are in an immediate crisis or suicidal. And if you are currently being seen by a trained and certified physician and/or mental health professional, make sure to share all information about any courses you are taking, and coaching services provided by me or any other business/coach.

If you or someone you know are in an immediate crisis, get help by calling the National Suicide Prevention Lifeline at 1-800-273-TALK (1-800-273-8255) or visit The International Association for Suicide Prevention (www.iasp.info/resources/Crisis_Centres/) to be connected to a trained counselor at a crisis center nearby.

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