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!

 

 

 

Gluten free pasta with chicken sausage

Gluten Free pasta with chicken sausage

Estimated cooking time: 20 minutes

Ingredients

Chicken sausage- 12 ounce pack of fully cooked sausage sliced on diagonal into ¼ inch slices. ( I like Al fresco roasted garlic chicken sausage with onion & herbs. Its also Gluten Free)

1 tbsp oil

1 tbsp butter

½ tsp garlic chopped

1 bag of Gluten free brown rice spiral pasta (you may use any type of pasta)

juice of ¼ large lemon

½ tsp lemon zest

2 tsp basil pesto (or 1 tbsp fresh chopped basil)

salt to taste

1 tbsp fresh grated Parmesan cheese( to add on top of finished pasta)

Cook pasta. While pasta is cooking, sauté sausage until brown in large skillet on medium high heat with 1 tbsp oil, garlic & 1 tbsp butter. Remove from heat once brown. Drain pasta once it is tender. Don’t overcook. Add remaining ingredients to pasta and then add to skillet with sausage. Toss to mix. Serve immediately with fresh grated Parmesan cheese on top.

*This works great with any type of pasta, regular or whole wheat. You also may use a different type of sausage if you prefer.