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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Gluten Free Pasta Primavera Recipe Ingredients:
2 tablespoon Avocado oil
½ teaspoon red pepper flakes
1 tablespoon dried parsley
One tablespoon of granulated garlic
1 red pepper 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 pasta
1 tablespoon butter or dairy-free butter
½ cup pasta water
Salt and pepper to taste
Romano cheese for topping
Gluten Free Pasta Primavera Recipe Instructions:
Cut up the carrots in julian style. Then, cut up the red pepper flakes Julian style. Cut up the plum tomatoes quartered into about 1-inch thick pieces. Cut up pencil-thin asparagus into about 3-inch long pieces and 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, add avocado oil and heat up, then add red pepper flakes for a minute or two.
Add the cut veggies mixture to the dutch oven. 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 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.
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Ingredients
- 2 tablespoon Avocado oil
- ½ teaspoon 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 pasta
- 1 tablespoon butter or dairy-free butter
- ½ cup pasta water
- Salt and pepper to taste
- Romano cheese for topping
Instructions
- Cut up the carrots Julian style. Cut up the red pepper flakes Julian style. Cut up the plum tomatoes quartered in about 1 inch thick pieces. Cut up pencil-thin asparagus into about 3 inch long pieces. 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 directions on the box.
- In a dutch oven, add avocado oil and heat up, then add red pepper flakes for a minute or two.
- Add the cut veggies mixture to the dutch oven. 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 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.
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.
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.
How To Make One-Pot Pasta Primavera
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