Gluten-Free Pasta Primavera (Edit recipe)

Pasta Primavera is a great dish for spring or summer when your garden is overflowing with vegetables. You can saute up your favorite veggies in olive oil, salt and pepper with some of our Herb Garden Seasoning, toss it with your favorite gluten-free pasta, top it with Parmesan cheese and fresh basil. Great for a gathering, or a family dinner.

25 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	785
Fat:	16 g
Carbohydrates:	137 g
Protein:	23 g
Cholesterol:	21 g
Sodium:	490 mg
Fiber:	9 g
Sugars:	4 g
Calculated per serving.

by Primal Palate

Serves: 6

Ingredients

4 cups Gluten-free Malfada Pasta (Jovial)
2 Tbsp Extra Virgin Olive Oil
1/2 cup Vidalia Onion, diced
2 cloves Garlic, minced
1.5 cups Asparagus, chopped
1.5 cups Zucchini, chopped
1.5 cups Yellow Squash, chopped
1 tsp Primal Palate Kosher Flake Salt
1/2 tsp Black Pepper
2 tsp Little Palates Herb Garden Seasoning
1.5 cups Cherry Tomato, sliced in half
1 cup Green Peas
2 cup Parmesan Cheese, grated
1/4 cup fresh Basil, sliced
2 Tbsp Lemon Juice, (the juice of 1 lemon)

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the pasta according to the instructions on the package. Drain the pasta from the water, and toss with olive oil to prevent sticking while you cook the veggies.
Soak the frozen peas in a bowl with cool water to bring them up to room temperature before cooking.
In a large saute pan, heat the olive oil over medium heat.
Add the onion and garlic to the saute pan, and cook until the onion is translucent and the garlic is fragrant. Adjust the heat to medium-low if the onion or garlic is cooking too quickly.
Add the asparagus, zucchini, and yellow squash to the saute pan, and cook, stirring often, over medium heat, until the veggies start to soften, about 5 minutes.
Season the veggies with salt, pepper, and the Herb Garden Seasoning. Add the lemon juice.
Add the peas and tomatoes to the pan, and stir to combine. Cook for 3 minutes.
Add one cup of the parmesan to the pan, and stir to combine.
Add the pasta to the pan, and stir to combine.
Plate the pasta on a serving platter, top with the remaining parm, and fresh basil.