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  • Jefferson Adams
    Jefferson Adams

    Pasta Primavera (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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.


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    The directions talk about adding tomatoes, but there are no tomatoes listed in the ingredients. How many tomatoes?

    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.

     

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    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 gluten-free pasta for my MIL and this is what she likes yet the recipe is inconsistent. Thanks.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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