Gluten Free Pasta Primavera Recipe

Name: Gluten Free Pasta Primavera Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 2 tbsp Avocado oil; 1/2 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 1/2 inch quarter pieces; 1 bunch Pencil thin Asparagus cut into 3 inch long pieces; 1 box of gluten-free fusilli pasta; 1 tbsp butter or dairy-free butter; 1/2 cup pasta water; Salt and pepper to taste; Romano cheese for topping

by Sabrina's Organizing

6 cups

35 min

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 and along and try it today!

Here are the ingredients with the seasoning already on them. 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 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 1/2 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. - serving about 6 cups or 6 servings.

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Recipe details

Yield 6 cups
Time spent: Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min

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Ingredients

2 tbsp Avocado oil
1/2 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 1/2 inch quarter pieces
1 bunch Pencil thin Asparagus cut into 3 inch long pieces
1 box of gluten-free fusilli pasta
1 tbsp butter or dairy-free butter
1/2 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 1/2 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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