Easy Gluten-Free Pasta Primavera

Ingredients

• 1 pound Gluten-Free Pasta (penne or rotini)
• 1 pound Asparagus (trimmed and cut into 1-inch pieces)
• 1 cup Broccoli florets
• 1 cup Peas (fresh or frozen)
• 1/2 cup Carrots (thinly sliced)
• 1 medium Zucchini (diced)
• 1/2 medium Yellow Bell Pepper (diced)
• 3 cloves Garlic (minced)
• 3 tablespoons Olive Oil
• 1/2 cup Vegetable Broth
• 1/2 cup Heavy Cream or Cashew Cream (for dairy-free)
• 1/4 cup Grated Parmesan Cheese (optional)
• 1/4 cup Fresh Basil (chopped)
• to taste Salt
• to taste Black Pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

2. 2

   While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat. Add the garlic and cook for about 30 seconds, until fragrant, being careful not to burn it.

3. 3

   Add the carrots, zucchini, and yellow bell pepper to the skillet and cook for 3-5 minutes, until slightly softened.

4. 4

   Add the asparagus and broccoli florets and cook for another 3-5 minutes, until tender-crisp.

5. 5

   Stir in the peas and vegetable broth. Bring to a simmer and cook for 2 minutes.

6. 6

   Stir in the heavy cream (or cashew cream) and Parmesan cheese (if using). Season with salt and pepper to taste.

7. 7

   Add the drained pasta to the skillet with the vegetables. Toss to combine.

8. 8

   If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

9. 9

   Stir in the chopped fresh basil. Serve immediately.