The first day of spring calls for a spring dish! Let's make some gluten-free pasta primavera!
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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.
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.
You'll need the following ingredients for pasta primavera:
-gluten-free pasta (I prefer Jovial Foods for brown rice pasta, or Barilla for a mixture of gluten-free grains)
-variety of vegetables: cherry tomatoes, bell peppers, broccoli, yellow squash, zucchini, red onion, broccoli, carrots, & asparagus are all great options!
-extra virgin olive oil
-salt & pepper
I attempted this recipe a few different ways, but 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.
Looking for more gluten-free dinner recipes?
Try this gluten-free penne alla vodka for another tasty pasta recipe!
This is the pad thai I learned to make right in Thailand, with a homemade sauce too!
This gluten-free potato leek soup is super creamy without the dairy.
Veggie chili requires minimum prep work and is packed with vegetables.
Want something easy with tons of flavor? Try chicken piccata over pasta or rice.
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
- 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!