Gluten-Free Pasta Primavera
Packed full of summertime vegetables! Toss in some cooked diced chicken if desired. Omit Parmesan Cheese to make dairy free.
2 cups broccoli florets
2 cups small cauliflower florets
2 cups cut zucchini, halved length wise, then cut into slices
2 cups summer squash, halved length wise, then cut into slices
1 cup baby carrots, cut in half
1 medium red bell pepper, thinly sliced
½ teaspoon red pepper flakes, or more to taste
2-3 teaspoon olive oil
1 tablespoon fresh lemon juice
1 pound gluten-free angel hair pasta, or other long pasta (Check label for allergens!)
Salt and pepper, to taste
½ cup grated Parmesan cheese - Optional (Omit for dairy free)
Place a steamer basket in a large pot with 2” of water. Place the broccoli, cauliflower, and carrots in the basket. Cover and steam for 10 to 12 minutes, or until bright and tender. Drain.
Meanwhile in a large non-stick skillet, add and warm the oil over medium heat. Add zucchini, summer squash, bell pepper and crushed red pepper. Cook, stirring often, about 6 to 8 minutes. Remove from heat and stir in the steamed vegetables. Cover to keep warm.
Meanwhile, cook the gluten-free pasta according to package directions. Reserve about 1/3 cup pasta water. Drain pasta and mix in 2 teaspoons olive oil. Add the vegetable mixture to the pasta bowl, and season with salt and pepper. Toss the pasta to incorporate all ingredients, adding a bit of pasta water, if necessary.
Sprinkle with parmesan cheese (optional - omit for dairy free) and serve.
Serves 4.