The first day of spring calls for a spring dish! Let's make some gluten-free pasta primavera!
This post may contain affiliate links. Please see my disclosure page for more information. Thanks!
About This Pasta Primavera Recipe
Primavera is the Italian word for "spring". While you might think this dish has origins in Italy, it actually goes back to New York City in the 1970s. And now, the word "primavera" is associated with a vegetable medley that's perfect for spring. It's colorful, light, and a meat-free dish as well.
What Pasta Can I Use?
You can use whatever gluten-free penne pasta you like for this dish. If you aren't sure which brands are the most recommended, I rounded up some of the most popular gluten-free pastas on the market today and compared them in taste, texture, and price right here.
The best aspect of this dish is that you can customize it with whatever vegetables you prefer. And as a former veggie-hater, this is now one of my absolute favorite ways to eat vegetables.
Ingredients You Will Need
-Gluten-Free Pasta: (I prefer Jovial Foods for brown rice pasta, or Barilla for a mixture of gluten-free grains)
-Vegetables: The sky is the limit here, and you can use whatever spring vegetables you like. Cherry tomatoes, bell peppers, broccoli, yellow squash, zucchini, red onion, broccoli, carrots, & asparagus are all great options.
-Extra virgin olive oil: We will use this to roast the vegetables.
-Parmesan cheese: Freshly grated Parmesan will be the final ingredient to make this dish truly amazing!
-Lemon juice: Freshly squeezed lemon juice will combine with the garlic and parmesan for a boost of yummy flavor that compliments nicely.
-Minced garlic: You can use freshly minced garlic or the jarred kind if you're feeling lazy. No judgement.
-Italian seasoning: This is a mixture of fresh herbs often used in Italian seasoning, such as rosemary, thyme, marjoram, and sage.
-Salt & pepper: Nothing wrong with a little S&P.
How To Make Gluten-Free Pasta Primavera
First, you'll roast your vegetables so they are cooked, soft, and ready to go, using olive oil, spices, and salt and pepper.
While the vegetables are cooking, you'll prepare the pasta by boiling water and letting it cook according to package directions.
Once the pasta is ready, you'll combine it with the roasted vegetables, garlic, lemon, and parmesan cheese and mix it together. Yum!
Tips For Making This Pasta Primavera
I attempted cooking the vegetables for this recipe a few different ways, including roasting them in the oven and sautéing them on the stovetop. By far, our favorite way is by roasting the vegetables in the oven. It's also the easiest way to make sure all of the veggies cook evenly.
Grate your parmesan cheese by hand, and use the real stuff. You'll want it to say "Parmeggiano Regiano" on the side in big letters. Pre-grated cheese have anti-caking agents that can make the cheese not melt as nicely. You want the real deal for this recipe - trust me. Don't use the sprinkle cheese, as Dylan calls it (the canned powdered parmesan) or pre-shredded parmesan. You want good quality parm here for the best results! You can usually find a block of it available in the deli area of your supermarket. It will be more expensive, but it will last you a while, and the taste and quality are fantastic.
How To Serve Gluten-Free Pasta Primavera
I love serving this pasta primavera in a bowl, with lots of freshly grated parmesan cheese on top! It goes perfectly with a side salad and some homemade dressing, or maybe a few slices of crispy gluten-free garlic bread for extra crunch!
Looking for more gluten-free pasta dishes?
You can't go wrong with spaghetti and meatballs. It's a classic!
Have another vegetarian pasta dish with penne alla vodka.
Do you have a ton of cherry tomatoes to use up? Try it in this burst cherry tomato spaghetti.
Love pesto but don't have any basil? Try this spinach version, which goes perfectly over penne or rotini!
Try gluten-free pad thai, with rice noodles and flavors right from Thailand.
Check out over 100+ gluten-free recipes on the blog right here.
Here's the full recipe for gluten-free pasta primavera!
If you love this recipe, please leave a review! Thank you so much!
Gluten-Free Pasta Primavera Recipe
Gluten-Free Pasta Primavera
A refreshing, spring pasta dish!
- 1 lb gluten-free pasta, cooked
- 3-4 tablespoons olive oil
- 1-2 tablespoons dried Italian seasoning
- 3-4 teaspoons minced garlic
- Vegetables of choice:
- 2 cups cherry tomatoes
- 1 head broccoli, chopped
- 2-3 carrots, chopped small
- 1 zucchini, diced small
- 1 yellow squash, diced small
- ½ red onion, sliced
- 1-2 tablespoons of butter
- ½ lemon, juiced
- ¼ cup parmesan cheese
- salt & pepper, to taste
Preheat oven to 400 degrees Fahrenheit. Chop vegetables into small pieces of similar size so they all cook evenly.
Place vegetables into a large bowl and add the olive oil, dried Italian seasoning, minced garlic, and salt/pepper to taste. Mix well, then pour onto a large baking sheet or jelly roll pan. If the vegetables seem too cramped, split among two baking sheets. Roast the veggies for 25-35 minutes, stirring halfway.
While the veggies are cooking, bring a pot of salted water to a boil, and add pasta. Cook according to package directions. Drain, return to the pot, and add butter. Toss to coat.
Check the vegetables for tenderness with a fork. Carrots and broccoli should be soft, and tomatoes should have wilted and wrinkled. Remove from the oven.
Into the pasta, add the roasted vegetables, fresh lemon juice, parmesan cheese, and additional salt/pepper to taste. Garnish with more parmesan cheese on top.
Feel free to include whatever vegetables you like! These are just a few of our favorites to roast.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 443Total Fat 23gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 15gCholesterol 21mgSodium 306mgCarbohydrates 55gFiber 13gSugar 8gProtein 10g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like pasta?
What's your favorite spring dish?
Tell me in the comments below!
Leave a Reply