Gluten-Free Pasta Primavera

Ingredients

• 12 oz gluten-free rotini or fusilli
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 medium zucchini, halved and sliced
• 1 medium yellow squash, halved and sliced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup frozen peas, thawed
• 4 garlic cloves, minced
• 3 tablespoons extra virgin olive oil
• 3/4 cup freshly grated Parmesan
• 1/4 cup fresh basil, chiffonade
• 1 tablespoon lemon juice
• 1/2 cup reserved pasta water
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Cook the gluten-free rotini in a large pot of well-salted boiling water according to package directions. During the last 2 minutes of cooking, add the asparagus pieces and peas to the pot. Reserve 1/2 cup pasta water, then drain everything together.

2. 2

   While the pasta cooks, heat olive oil in a large deep skillet over medium-high heat. Add the zucchini, yellow squash, and red bell pepper. Sauté for 4–5 minutes until just tender with a little char on the edges. Season lightly with salt.

3. 3

   Push the vegetables to the sides and add the garlic to the center. Cook for 30 seconds until fragrant, then toss everything together. Add the halved cherry tomatoes and cook 1 minute more just to soften.

4. 4

   Add the drained pasta and asparagus to the skillet. Toss to combine, adding pasta water a few tablespoons at a time to create a light sauce.

5. 5

   Remove from heat. Add the Parmesan, lemon juice, and half the basil. Toss until the cheese melts into a light coating.

6. 6

   Taste and adjust seasoning. Serve topped with remaining basil, extra Parmesan, and a drizzle of good olive oil.

Recipe Variations

• →Swap in your favorite gluten-free pasta shape — the sauce works with any cut.
• →Make it dairy-free by using cashew cream and nutritional yeast instead of Parmesan.