No popular authors found.

Categories

No categories found.


Join Celiac.com's forum / message board and get your questions answered! Our forum has nearly 1 MILLION POSTS, and over 62,000 MEMBERS just waiting to help you with any questions about celiac disease and the gluten-free diet. We'll see you there!






Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Pasta Primavera (Gluten-Free)

Spring is here, and the veggies are flowing. When that happens, it's time to put them to work. Pasta Primavera is another of my many, many favorite dishes. Give me my favorite Schar pasta and whatever fresh veggies might be on hand, grab a splash of wine and throw in a dash of simple preparation and, violá, a smashing meal. I like this particular recipe because it is easy to make, and practically guarantees smiling guests.

The finished gluten-free pasta primavera. Photo: CC--Tim RodenbergIngredients:
1 pound of gluten-free pasta (I like Schar)
¼ pound sugar snap peas,
¼ pound of broccoli florets
1 cup zucchini, cut lengthwise and sliced
2 carrots, sliced
1 red bell pepper, cut into bite-size strips
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
8 to 10 cherry tomatoes
¼ teaspoon red pepper flakes
½ cup roughly chopped Italian parsley
½ cup grated Parmesan or Romano cheese
Kosher salt
fresh ground pepper, to taste

Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.

Add the peas, broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in ¼ cup of the reserved cooking water. Add the tomato mixture to the vegetables. Season with salt and set aside.

Add butter to the pan and heat to medium high. Add pasta and sauté for 2 to 3 minutes.

Stir in the vegetables, parsley, Parmesan and toss to combine.

Serve pasta in bowls with additional grated cheese and pepper to taste.

Celiac.com welcomes your comments below (registration is NOT required).



Related Articles




Spread The Word





3 Responses:

 
Cynthia Flick
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
30 Apr 2012 9:41:42 AM PST
The directions talk about adding tomatoes, but there are no tomatoes listed in the ingredients. How many tomatoes?

 
Jeanne
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
18 Feb 2013 8:07:31 PM PST
Hi, it says 8 to 10 in the list of ingredients! made it today without tomatoes and it was really good... good luck with yours.

 
Moira
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
25 Jan 2014 12:58:16 PM PST
The recipe calls for zucchini yet it doesn't say when to add it, I'm guessing to the boiling water along with the broccoli, snap peas and peppers? Also recipe says to drain vegetables and pasta and return to pot, then it says to add tomatoes to the vegetables and add pasta to pan with butter, yet these ingredients are already mixed in together, can you pleas clarify this? I need to make GF pasta for my MIL and this is what she likes yet the recipe is inconsistent. Thanks.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *: