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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.

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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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3 Responses:

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

 
Jeanne
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said this on
18 Feb 2013 8:07:31 PM PDT
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
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said this on
25 Jan 2014 12:58:16 PM PDT
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.




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Hey guys im from the UK and this site is really helpful for me. I've been diagnosed with Coeliac disease (uk spelling) for 5 years now and I slowly became dairy intolerant, which makes sense and I live with this now... but now alcohol has turned on me. I don't drink often and I don't drink a lot (I used to in my uni years) but the reaction the next day (or same night) is horrific. I wondered if anyone else had this problem. I start with sweats and dizziness , then the stomach cramps cause chronic diarrhoea ... I then start to vomit until my body is empty .... this isn't the bad part. After my body is empty I go into a fit like state and cannot move walk talk or anything... the cold sweats start but I'm burning up. The stomach spasms are awful, I have to lie in bed flat with cold wet towels on my head and belly. I cannot speak or move for hours and feel so weak and unstable ..: this lasts all day and I can't eat or drink anything but I don't feel myself for three or four days. I avoid drinking but sometimes it's nice to go out and have some... am I alcohol intolerant??!! Does anyone else have this!? I obviously stick to gluten free drinks and have a very strict diet! Im a severe case! Thankyoy steph

I'm going to contact my primary Dr and see what his take is on this. I know I can't wait another 4 weeks to go to my gastroenterologist. Today marks day 23 of diarrhea. Since switching back to Imodium it has gotten worse. I think that the other 2 medications, even though I couldn't tolerate them and they didn't stop the diarrhea, at least slowed it down a little. If my primary has no clue, then I am definitely contacting U of C. The only thing stopping me is that they are out of network for my insurance plan so it would be more costly.

Spring is cherry blossom season, which means that actual cherries are still far enough off that we'll have to leave their deliciousness ahead, and turn to their canned cousins for this recipe. Turns out, that's not a bad thing. Canned cherries make a tasty cornerstone to this super quick, super-easy no-bake cheesecake. Topped with lovely cherries, this no-bake cheesecake is a contender. Enjoy! View the full article

Haha todays cheat day and I cant decide if i want pizza or mac and cheese lmao oh the struggle.

Ive seen that one at stop and shop I'll have to give it a try!