Pasta Primavera- Gluten Free or Regular

This recipe can easily be made gluten free or with regular pasta. My favorite type of gluten free pasta is organic brown rice pasta:

I have been able to find this brand at my local grocery store. Its not mushy and has a great taste, perfect for pasta primavera.

Pasta Primavera

 

 

Ingredients

 



8ounce package of penne pasta (gluten free or regular depending on dietary needs)

2 medium bellpeppers(I used red & orange), seeded and chopped into 1 inch square pieces

1 cup of sugar snap peas

2 small zucchini, sliced

1 yellow squash, sliced

1/2 cup shredded carrots (These are easy to buy pre-shredded)

3/4 cup sliced mushrooms

1 cup grated Romano. (1/2 cup goes in pasta, the rest is used to sprinkle on top)

4 tbsp olive oil

2 tbsp GF tamari (or regular soy sauce for a NON gluten free version)

salt and pepper to taste

 

Please refer to this post on how to chop vegetables, if needed: http://wholesomelysweet.blogspot.com/2012/11/how-to-chop-vegetables.html

 

Step 1: Rinse and cut vegetables, grate cheese. Get all ingredients ready and measured.

Step2: Cook pasta until al dente. Rinse pasta and save 1 tbsp water. Toss pasta with 1 tsp olive oil to keep pasta from sticking together and set aside.

Step 3: While pasta is cooking, Cook bell pepper, snap peas, squash and zucchini in a large skillet or wok on medium high heat with 2 tbsp olive oil for about 5 minutes. Add carrots and mushrooms and continue cooking for 5 to 7  minutes until all veggies are tender.  If needed, add more olive oil to keep from sticking. Season with salt, pepper and tamari sauce. 

*Dont overcook or you will end up with mushy vegetables!

Step 4: Add pasta and 1 tbsp reserved pasta water to veggies. Season to taste with salt, pepper and romano cheese. Mix well.

Step 5: This dish should be served immediately and topped with additional cheese.

 

Enjoy!