Gluten Free Pasta Garden Primavera

August 15, 2017

When life gives you a plethora of vegetables, make pasta primavera! No matter what you harvest from your garden or drag home from the farmers market, sauté it up and toss it over your favorite style gluten free pasta. This healthy delight is not only satisfying, it also guarantees a sure way to cover your daily intact of veggies while putting to use your daily harvest and if thats not enough, it gives you a slight serotonin boost! We all need a little pasta on occasion to ratify that carb craving and a healthier option is in choosing a gluten free types, I use one with corn and quinoa. You get all of the same flavor and texture of traditional pasta without the belly bloat. Choice of veggies could include: zucchini, onion, broccoli, asparagus, peppers, eggplant and tomatoes (cherry or large varieties diced). But really, as your own chef, it's your creative right to decide, so feel free to branch out and get crazy (careful, next thing you know, you'll be running with scissors (insert courtesy laugh here please). However, if you are like most people and need guidelines, you know, stick to the rules type, then i'm pretty sure the below suggestion, will easy your weary mind. Oh, but don't forget the grated parmesan cheese and basil topper, elimination of this would be a carnal sin! 

 

 

Here's What you'l need based on what I used:

 

Gluten Free Pasta (I suggest one with corn and quinoa, not one with brown rice)

Medium zucchini copped or sliced

Medium onion quarter up.

Cherry tomatoes

3 cloves of the freshest garlic you can find, minced, I love German Red or Music varieties

Small jalapeño pepper, if you like a little fiery taste, otherwise eliminate it.

Bundle of Basil

Olive Oil

Butter

Salt and Pepper (I like the pink Himalayan Salt and fresh ground pepper) 

Grated Parmesan Cheese

 

 

So, cook the pasta according to instructions and set aside. Your choice in pasta type, I used spagetti. At the same time chop your vegetables accordingly, add enough olive oil to cover the bottom of a large sauté pan and add a few pads of butter. Sauté your veggies until tender and clear, about 10 minutes. Make sure you don't over cook them until they are mush. No one likes mushy veggies. When veggies are done, pour in a little extra Olive Oil, another pad of butter, salt and pepper to taste and toss. Add some grated cheese and toss again. Pile your pasta in the center of decorative plates like little hay stacks and then spoon on the sautéed goodness. Don't forget the parmesan cheese topper! Salt and Pepper and serve immediatley.  Abbondanza! Buono Appetito

 

 

 

 

 

 

 

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2017 Meli's Garden Blog created by Melissa Hornung