Gluten-Free Pasta Primavera
low · Vegetarian · 25 min · Serves 4
Light and fresh pasta with seasonal vegetables in olive oil and garlic
Want to save this and plan your week?
Sign in to saveIngredients
- • 1 lb gluten-free pasta
- • 3 cups mixed vegetables
- • 1/4 cup olive oil
- • 4 garlic cloves
- • 1/4 cup fresh basil
- • 1 lemon
Method
1. Cook 1 lb gluten-free pasta according to package directions, drain and reserve 1 cup pasta water.
2. Heat 1/4 cup olive oil, 4 minced garlic cloves, and 1/2 teaspoon red pepper flakes in a large pan.
3. Add 3 cups mixed vegetables (zucchini, asparagus, cherry tomatoes, snap peas) and sauté for 4-5 minutes.
4. Add cooked pasta to the vegetables and toss well.
5. Add 1/4 cup reserved pasta water, juice of 1 lemon, fresh basil, salt, and pepper.
6. Serve immediately with vegan Parmesan if desired.