Name: Pasta Primavera Recipe (Gluten-Free)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 12 oz. gluten-free brown rice tricolor pasta; 1/4 cup olive oil; 1-1/2 tsp. salt; 1/8 tsp. black pepper; 2 garlic cloves (minced); 1/2 red onion (thinly sliced); 6 asparagus spears (cut into 1-inch pieces); 1-2 zucchini (cut into thin half-moons); 1 cup cherry tomatoes (halved); 1 red or yellow sweet pepper (thinly sliced); 1 cup snow peas; 1 cup broccolini (trimmed and cut into 1-inch pieces); 2 Tbsp. lemon juice; 1 Tsp. lemon zest; 1/4 cup basil leaves (chopped)

Bright, colorful and bursting with garden-fresh goodness, this gluten-free Pasta Primavera is springtime in a bowl! Tender tri-color spirals made from wholesome brown rice are tossed with a rainbow of just-crisp veggies – think asparagus, zucchini, snow peas, broccolini, sweet peppers and juicy cherry tomatoes – for a dish that’s as beautiful as it is delicious. A simple lemon-olive oil dressing ties it all together with zesty, citrusy flair. It’s light yet satisfying, completely plant-based and perfect served warm or chilled. Whether you’re prepping for a picnic, a potluck or an easy weeknight dinner, this veggie-packed pasta brings the fresh!

A Bowl is Filled With Pasta Primavera and Topped With Fresh Basil Leaves and Thin Lemon Slices.

0 from 0 votes

Pasta Primavera Recipe (Gluten-Free)

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 6

Calories 331 kcal

Author Oana Ennis

Ingredients

12 oz. gluten-free brown rice tricolor pasta
1/4 cup olive oil
1-1/2 tsp. salt
1/8 tsp. black pepper
2 garlic cloves minced
1/2 red onion thinly sliced
6 asparagus spears cut into 1-inch pieces
1-2 zucchini cut into thin half-moons
1 cup cherry tomatoes halved
1 red or yellow sweet pepper thinly sliced
1 cup snow peas
1 cup broccolini trimmed and cut into 1-inch pieces
2 Tbsp. lemon juice
1 Tsp. lemon zest
1/4 cup basil leaves chopped

Instructions

Prepare pasta according to package instructions, being sure not to overcook it. Drain and set aside.
In a large deep skillet, heat two tablespoons olive oil over medium heat. Add garlic, red onion, asparagus, snow peas and broccolini, and sauté 3-4 mins until slightly softened. Add zucchini, cherry tomatoes and pepper, and sauté until slightly soft but still crisp – about 5 mins.
In small bowl add olive oil, lemon juice, lemon zest, pepper and salt. Mix well.
Combine cooked pasta, sauteed vegetables, basil leaves and lemon dressing.
Season to taste and garnish with more basil leaves if desired.
Serve warm or as a cold pasta salad.