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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