Pasta Primavera in a Lemon-Butter Sauce ~ Gluten Free

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What better way to celebrate Spring than making "Pasta Primavera," a healthy Spring Vegetable & Pasta dish...after all, "primavera" means 'spring style' in Italian 😉 I love this easy and very versatile recipe....I use as many veggies that I can find in my refrigerator before they go bad. Asparagus, squash, broccoli, bell peppers, carrots, zucchini, onions, snow peas...the possibilities are endless! And, the light lemony-butter sauce makes this recipe irresistible 🙂 *The original version of this recipe came from evolvingtable.com - thank you SO much for sharing! I have adjusted the original recipe in order to make it gluten-free and allergy-friendly for my family.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Dish
Cuisine American, Italian
Servings 6 Servings, depending on the amount desired

Ingredients
  

The Pasta:

  • 4 Cups Gluten-Free Pasta, dry any style is fine

The Vegetables:

  • 1 lb Asparagus trim ends and cut into 2" pieces
  • 1 large Yellow Squash quartered lengthwise & cut into bite-size pieces
  • 1 large Zucchini quartered lengthwise & cut into bite-size pieces
  • 2 large Bell Peppers, any color cut into bite-size pieces
  • 1 large Vidalia Onion cut into bite-size pieces
  • 2-3 Tbsp Olive Oil
  • 1/2-1 tsp Kosher Salt
  • 1/4-1/2 tsp Ground Black Pepper
  • 1 tsp Dried Oregano
  • ½ tsp Dried Thyme
  • ½ tsp Dried Marjoram
  • ½ tsp Dried Basil

The Lemon-Butter Sauce:

  • 4 Tbsp Butter, salted (1/2 stick)
  • 1 Large Lemon Zest and juice
  • 1 ½ tsp Garlic, minced I use the already-minced Garlic in a jar
  • ½ Cup Water reserved from the pasta water
  • 1 Tbsp Dried Basil or 1/4 Cup fresh, chopped
  • 1/2-3/4 Cup Parmesan, grated fresh is best
  • 1/2-1 tsp Salt to taste

Instructions
 

The Pasta:

  • In a large pot, cook the pasta according to the package instructions for al dente; reserve 1/2 cup pasta water for the sauce before draining the rest of the water; set the pasta aside in a colander & keep the large pot available for cooking the sauce, etc.

The Vegetables:

  • Preheat oven to 425 degrees.
  • Line a large baking sheet with foil and lightly spray with non-stick cooking spray; set aside.
  • While the Pasta is cooking, cut up all of the vegetables into bite-size pieces and place them into a large bowl. *This step can be done ahead of time, if desired (just keep veggies refrigerated until ready to use).
  • Add the Olive Oil and spices to the vegetables in the bowl and toss to thoroughly coat; spread the veggies evenly onto the prepared baking sheet and bake for 15-18 minutes or until veggies are tender.

The Lemon-Butter Sauce:

  • Using the same pot that you used to cook the pasta, add the butter, lemon zest, lemon juice and garlic; cook over medium-low heat until the butter is completely melted and the garlic becomes fragrant (about 2 minutes).
  • Add the cooked Pasta, the reserved Pasta Water and the roasted vegetables to the Lemon-Butter mixture, tossing until thoroughly coated.
  • Next, add the Basil, 1/2 cup Parmesan and Salt (to taste); toss to combine.
  • Serve with freshly-grated Parmesan and fresh chopped Basil, if desired.
  • Oh, so yummy! Enjoy 🙂