Easy Gluten-Free Pasta Primavera
Gluten-Free pasta Primavera is perfect for Meatless Monday with it’s roasted veggies, complete protein in the quinoa pasta, and decadence with the Parmesan cheese.
We really try to make sure we eat meatless on Mondays and cut back on how much meat we eat in general.
I love the Meatless Monday campaign. If you haven’t checked it out yet, you really should. Better for us and the planet.
So one of our reoccurring dishes is Giada’s Pasta Primavera but we cut the recipe in half because I’m only cooking for two.
We use gluten free Ancient Grains Quinoa Garden Pagodas instead of regular pasta. I absolutely love this gluten-free pasta primavera.
It is so easy to make and filling and delicious. You get lots of dietary fiber from the roasted veggies, complete protein in the quinoa pasta, and decadence with the Parmesan cheese.
I usually use a red and yellow bell pepper, carrot, zucchini, squash, tomatoes and an onion.
Cut them up and drizzle with EVOO and sprinkle with a little salt and pepper and Italian seasoning. Roast the veggies at 450 degrees F in the oven while you cook the pasta on the stovetop.
Then you reserve a little of the pasta water and mix it with the cooked pasta, roasted veggies, Parmesan cheese and a little more salt and pepper.
That’s it! So easy, tasty and perfect for Meatless Monday.
Want More Gluten-Free Pasta Recipes?
- Mom’s Favorite Summer Pasta Salad
- Goat Cheese Alfredo Sauce & Pasta
- Pasta Carbonara
- Kale Pesto
- Herbed Meatballs and Spaghetti
- Dairy-Free “Beef” Stroganoff
- Bison Meatball Stroganoff
Gluten-Free Pasta Primavera
- 1 large carrot
- 1 medium zucchini
- 1 yellow squash
- 1 small onion
- 1 yellow bell pepper
- 1 red bell pepper
- 4-5 cherry tomatoes
- 2 tbsp olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 tbsp dried Italian herbs
- 8 oz gluten-free Ancient Grains quinoa garden pagoda pasta
- 1/4 cup grated Parmesan cheese
Preheat the oven to 450 degrees F.
Wash all the produce and cut into bite sized pieces. Place on a baking sheet and drizzle with the olive oil. Sprinkle with salt, freshly ground pepper and Italian seasoning. Then toss with your clean hands. Bake for about 20 minutes, tossing once during baking.
Cook the pasta according to directions on the box. Reserve about a cup of the water in a Pyrex measuring cup before draining the pasta.
Toss the pasta with the roasted veggies and just enough of the pasta water so that everything is moistened. Sprinkle with Parmesan cheese and a little more salt and pepper. Enjoy!
Adapted from Giada De Laurentiis