Pasta Primavera (V/GF)

There’s no better way to welcome spring than with this fresh, bright, and flavorful pasta primavera recipe! This 20-minute meal is made with gluten-free pasta and vegan ingredients. It also includes plenty of options to customize it to your dietary needs. Make this pasta primavera when you’re craving something light and healthy, but also super satisfying.

Nothing gets me excited for warmer weather quite like a big ole’ bowl of pasta primavera. What I love most about this dish, is it’s easy to customize with whatever fresh veggies you have on-hand! This recipe is perfectly seasoned with tons of bright lemon juice and a delicious combination of dried and fresh herbs. I really can’t get enough of this stuff in the spring and summer. My favorite thing to do is make a HUGE batch of pasta primavera and enjoy it allllll week long. It’s the perfect quick, easy and healthy lunch or dinner!

What You Need To Make Pasta Primavera

Gluten-Free Pasta – You can of course use whatever pasta you’d like in this recipe. I prefer either a penne or farfalle (bow-ties) in my pasta primavera, but really any shape will work. And for my gluten-free people, Jovial Brown Rice Pasta is, and always will be my number one – but go ahead use your favorite gluten-free pasta!

Dried Italian Herbs – Using dried Italian herbs in your pasta primavera will make your life so much easier. It’s the difference between having to purchase four or five separate bottles of dried herbs at the store, versus just buying one bottle with all four or five herbs mixed in it. Also, if you don’t have dried Italian herbs in your kitchen, do yourself a favor and get some – I cook with these herbs often.

Peas – Both fresh and frozen peas will work in this recipe. I used frozen because it’s easier, but if you can get your hands on fresh peas, go ahead and use those! Regardless of which type you’re using, just throw them straight into the recipe – no need to defrost frozen peas ahead of time.

Lemon Juice – I loooooove the taste of lemon in my pasta primavera. Though if lemon’s not your thing, you can cut the amount in this recipe in half. But if you’re like me, feel free to add an extra tablespoon or two of lemon juice to this recipe.

Fresh Parsley or Basil – I’ve made this recipe using both types of fresh herbs and they were equally as incredible. This comes down to personal preference. Pick whichever herb you like best, and add it to your recipe.

Adjust This Recipe To Your Dietary Needs

• Make it Low-Carb: Use your favorite high-protein lentil or chickpea pasta in this recipe to make it higher in protein and lower in carbs.
• Add Dairy: If you’re not dairy-free, sprinkle a little parmesan cheese on top of your finished dish.
• Make it Paleo: Toss your cooked vegetables with some zucchini noodles for a paleo pasta primavera!

Pasta Primavera (V/GF)

0 from 0 votes

Recipe by Samantha Russo Course: MainCuisine: Italian/AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

There’s no better way to welcome spring than with this fresh, bright, and flavorful pasta primavera recipe! This 20-minute meal is made with gluten-free pasta and vegan ingredients. It also includes plenty of options to customize it to your dietary needs. Make this pasta primavera when you’re craving something light and healthy, but also super satisfying.

Ingredients

• 12 Ounces Gluten-Free Pasta, see NOTES

• 2 Tablespoons Olive Oil

• 1 Yellow Onion, chopped

• 8 Ounces Asparagus, cut into 1 1/2-inch pieces

• 1 Yellow Bell Pepper, cut into strips

• 1 Red Bell Pepper, cut into strips

• 1 Zucchini, chopped

• 1 Yellow Squash, chopped

• 1 Cup Peas

• 3 Garlic Cloves, minced

• 1 Tablespoon Dried Italian Herbs

• 1 Teaspoon Salt

• 1/4 Teaspoon Black Pepper

• 1 Cup Grape Tomatoes, halved

• 2 Tablespoons Lemon Juice

• 1/4 Cup Fresh Parsley or Basil, chopped

Directions

• Cook pasta according to the package directions (don’t forget to salt your pasta water!).
• While the pasta cooks, heat the olive oil in a large pot or skillet. Add in the onion and cook until soft, about 5 minutes.
• Add in the asparagus, yellow bell pepper, and red bell pepper – cook for 2-3 more minutes.
• Add in the zucchini, squash, peas, garlic, Italian herb, salt, and pepper. Mix to combine and cook for 2-3 minutes.
• Turn off the heat, add in your cooked pasta, grape tomatoes, lemon juice, and parsley.

Notes

• Gluten-Free Pasta: I use and love Jovial Brown Rice Farfalle Pasta in this recipe, but any gluten-free pasta will work.
• Feel free to add in or remove any vegetables you’d like. The point of this pasta is to be loaded with your favorite fresh vegetables. Have fun with this recipe and don’t be scared to make it your own!

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