On our blog, we love to share weeknight recipes to make your time more effective and your evenings more relaxing. This gluten-free pasta primavera recipe is another one of those quick weeknight dinners you can do in less than half an hour. Follow along and try it today!
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Key Takeaways
- The Gluten Free Pasta Primavera Recipe is a quick weeknight dinner that takes under 30 minutes to prepare.
- Ingredients include gluten-free fusilli (affiliate) pasta, avocado oil, assorted vegetables, and Romano cheese for topping.
- Instructions involve cooking the pasta, sauté (affiliate)ing veggies in a Dutch oven (affiliate), and combining everything with pasta water.
- The dish serves about 6 cups and is enjoyable for the whole family, especially when made with fresh vegetables.
- Check out additional pasta primavera recipes and a selection of gluten-free recipes on the blog.
Gluten Free Pasta Primavera Recipe Ingredients:
2 tablespoon Avocado oil
½ teaspoon red pepper (affiliate) flakes
1 tablespoon dried parsley
One tablespoon of granulated garlic
1 red pepper (affiliate) julienne style
One carrot julienne-style
2 plum tomatoes cut into ½-inch quarter pieces
1 bunch Pencil thin Asparagus cut into 3-inch long pieces
One box of gluten-free fusilli (affiliate) pasta
1 tablespoon butter or dairy-free butter
½ cup pasta water
Salt (affiliate) and pepper (affiliate) to taste
Romano cheese for topping
Gluten Free Pasta Primavera Recipe Instructions:
- Cut the carrots into julienne strips. Then julienne the red pepper (affiliate) flakes. Cut the plum tomatoes into 1-inch-thick pieces. Cut the pencil-thin asparagus into about 3-inch-long pieces, then add to a bowl. Add the parsley. Add granulated garlic to the veggies. Then toss to coat.
- Start cooking the gluten-free pasta as per the directions on the box.
- In a Dutch oven (affiliate), add avocado oil and heat up, then add red pepper (affiliate) flakes for a minute or two.
- Add the cut veggies mixture to the Dutch oven (affiliate). Cook for 10 minutes. Toss every few minutes until the veggies are cooked.
- When pasta is done, reserve ½ cup of pasta water. Then, drain the pasta.
- Toss the pasta into the Dutch oven (affiliate) with the veggies. Add the pasta water. Add butter or dairy-free butter to the pasta. Then, cook over a low heat for a few minutes.
Enjoy, and add a little romano cheese on top.
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Description
Love this pasta primavera recipe with red pepper, carrot, and plum tomatoes.
Ingredients
- 2 tbsp Avocado oil
- ½ tsp red pepper flakes
- 1 tablespoon dried parsley
- 1 tablespoon granulated garlic
- 1 red pepper julienne style
- 1 carrot julienne style
- 2 plum tomatoes cut into ½ inch quarter pieces
- 1 bunch Pencil thin Asparagus cut into 3 inch long pieces
- 1 box of gluten-free fusilli (affiliate) pasta
- 1 tbsp butter or dairy-free butter
- ½ cup pasta water
- Salt (affiliate) and pepper to taste
- Romano cheese for topping
Instructions
Cut the carrots into julienne strips.
- Then julienne the red pepper flakes. Cut the plum tomatoes into 1-inch-thick pieces. Cut the pencil-thin asparagus into about 3-inch-long pieces, then add to a bowl. Add the parsley. Add granulated garlic to the veggies. Then toss to coat.
Cook pasta.
- Start cooking the gluten-free pasta as per the directions on the box.
- In a dutch oven (affiliate), add avocado oil and heat up, then add red pepper flakes for a minute or two.
Add veggies to pan
- Add the cut veggies mixture to the dutch oven (affiliate). Cook for 10 minutes. Toss every few minutes, until the veggies are cooked.
- When pasta is done, reserve ½ cup of pasta water. Then, drain the pasta.
Combine all ingredients
- Toss the pasta into the dutch oven with the veggies. Add the pasta water. Add butter or dairy-free butter to the pasta. Then, cook over a little heat for a few minutes.
- Enjoy and add a little romano cheese on top.
Nutrition
- Serving Size: 1 cup
- Calories: 363.79 kcal
- Sugar: 4.32 g
- Sodium: 405.32 mg
- Fat: 7.92 g
- Saturated Fat: 2.0 g
- Trans Fat: 0.08 g
- Carbohydrates: 61.77 g
- Fiber: 4.13 g
- Protein: 11.15 g
- Cholesterol: 5.09 mg
Reveal:
The image below is the final pasta primavera dish. What do you think? It was very delicious - serving about 6 cups or 6 servings.
What pasta can you use for Pasta primavera?
You can use pretty much any type of pasta. I especially like fusilli (affiliate), but you can also use penne, bowties(farfalle), or rigatoni.
What protein to add to this dish?
You can add a variety of proteins to this dish. Below is a list of them.
- Scrambled eggs - just pour a little on top and stir to make sure the eggs are cooked before serving.
- Chicken breast - cut the chicken into thin strips and cook them in a skillet with some parsley, olive oil (affiliate), salt (affiliate), and pepper (affiliate). Then add them the cooked recipe at the end.
- Thin strips of steak - do the same as the chicken breast strips above.
- Pork tenderloin - do the same as the chicken breast strips instructions above.
Closing
I really enjoyed this dish. It was great for the entire family. Since I used fresh veggies from the garden, it was light and delicious and great for all-year-round dinners. I'm going to be making this one again.
Visit our large selection of Gluten Free Recipes!
Below are some additional pasta primavera recipes I found online; feel free to check them out.
Pasta Primavera from The Food Network
How To Make One-Pot Pasta Primavera from The Kitchn
Get some more weeknight recipe cookbooks from Amazon (affiliate) (affiliate).
