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.

gluten-free pasta primavera

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.

Italian Oven-Roasted Vegetables, Gluten-Free, Dairy-Free

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.

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Gluten-Free Pasta Primavera

An easy, light and super tasty gluten-free dish loaded with veggies that is perfect for Meatless Monday!
Course Main Course
Cuisine Italian
Keyword pasta primavera
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3
Author Deana Larkin Evans


  • 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


  1. Preheat the oven to 450 degrees F.

  2. 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.

  3. 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.

  4. 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!

Recipe Notes

Adapted from Giada De Laurentiis

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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