Pasta Primavera is a dish that consists of pasta and veggies – perfect, because that’s what I have! I loaded up at the farmers market last week and I have TONS of veggies that should be used up in the next few days. I’m not sure why but ever since being GF and DF I’ve only made pasta with marinara sauce. I never even thought about trying anything else. I’m literally drooling right now while writing this. The left overs of this pasta primavera are gone and I want more!
Pasta Primavera with Summer Vegetables
1 package GF spaghetti noodles (I like the quinoa and corn type)
1 1/2 red peppers
2 zucchini or yellow squash, halved and sliced
2 carrots, julienned
1 pound crimini mushrooms
1 onion, sliced
High heat cooking oil
4 tbsp butter (I can tolerate butter, if you can’t you can use a butter substitute like Earth Balance)
4 tbsp olive oil
6 cloves garlic, minced
Preheat the oven to 400 degrees. Sprinkle a baking pan with high heat cooking oil. Place vegetables on the pan and pop into the oven for 10 minutes to roast, checking them half way through to make sure that they’re not burning.
Cook your pasta according to package directions (keep in mind that gluten free pasta takes a bit longer to cook).
In a medium sized sauce pan over medium heat, add olive oil and butter. Once the butter is melted add garlic and cook for about 1 minute.
Toss pasta with veggies and add butter sauce. Salt and pepper to taste. **Depending on the amount of noodles you have, there may be additional sauce. I would recommend not tossing it all in right off the bat.