Ingredients
1 pound Gluten-Free Pasta
3 tablespoons Olive Oil
3–4 cloves Garlic
1 bunch Asparagus
2 cups Broccoli Florets
1 pint Cherry Tomatoes
1 cup Frozen Peas
5 ounces Spinach
1/2 cup Vegetable Broth
1 large Lemo
1/2 cup Parmesan Cheese
1/4 cup Fresh Basil
Salt & Black Pepper
1/4 teaspoon Red Pepper Flakes
Instructions
- Cook the Gluten-Free Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen gluten-free pasta and cook according to package directions until al dente. Gluten-free pasta can sometimes get mushy quickly, so watch it carefully. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside
- Sauté the Aromatics: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant. Be careful not to burn the garlic
- Add the Harder Vegetables: Toss in the asparagus pieces and broccoli florets. Sauté for 5-7 minutes, stirring occasionally, until they are tender-crisp. You want them cooked through but still retaining a little bite for texture in your gluten free pasta primavera
- Incorporate Softer Vegetables: Add the halved cherry tomatoes and frozen peas to the skillet. Cook for another 3-4 minutes, until the tomatoes start to soften and the peas are bright gree
- Wilt the Spinach: Stir in the fresh baby spinach. It will seem like a lot, but it wilts down very quickly. Cook for 1-2 minutes until all the spinach is fully wilted
- Build the Sauce: Pour in the vegetable broth (or reserved pasta water) and the lemon juice. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pa
- Combine with Pasta: Add the cooked and drained gluten-free pasta to the skillet with the vegetables and sauce. Toss everything together gently until the pasta is well coated. If the sauce seems too thick, add a splash more of the reserved pasta water until you reach your desired consistency for this beautiful gluten free pasta primavera
- Season and Garnish: Remove the skillet from the heat. Stir in the lemon zest. Season generously with salt and black pepper to taste. Finally, fold in the chopped fresh basil
- Serve: Divide the gluten free pasta primavera among plates. If desired, sprinkle with freshly grated Parmesan cheese or a dairy-free alternative before serving warm. Enjoy your homemade gluten free pasta primavera!
Notes
Always cook gluten-free pasta al dente to avoid mushiness; follow package directions closely.
Do not overcrowd the pan when sautéing vegetables to ensure they brown instead of steam, maintaining a tender-crisp texture.
Utilize reserved pasta water to create a silky sauce that clings beautifully to the pasta.
Taste and adjust seasoning (salt, pepper, lemon juice) as you go, and a final squeeze of fresh lemon juice brightens all flavors.
Fresh herbs like basil or parsley are essential for aroma and freshness.
This recipe is highly adaptable: substitute seasonal vegetables (green beans, zucchini, bell peppers, mushrooms), add protein (grilled chicken, shrimp, chickpeas, tofu), or make it creamier with unsweetened almond milk or dairy-free cream cheese.
Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to prevent drying.
Do not freeze the assembled pasta primavera, as gluten-free pasta can become mushy upon thawing.
For meal prepping, chop vegetables ahead of time, but cook the gluten-free pasta just before serving for the best texture, or undercook it slightly if storing with the sauce.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 7g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg