Pasta Primavera in a Lemon-Butter Sauce ~ Gluten Free
Pasta Primavera in a Lemon-Butter Sauce ~ Gluten Free
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.
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
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Marjoram
- 1/2 tsp Dried Basil
The Lemon-Butter Sauce:
- 4 Tbsp Butter, salted ((1/2 stick))
- 1 Large Lemon (Zest and juice)
- 1 1/2 tsp Garlic, minced (I use the already-minced Garlic in a jar)
- 1/2 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)
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 🙂