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:

  1. 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:

  1. Preheat oven to 425 degrees.
  2. Line a large baking sheet with foil and lightly spray with non-stick cooking spray; set aside.
  3. 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).
  4. 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:

  1. 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).
  2. Add the cooked Pasta, the reserved Pasta Water and the roasted vegetables to the Lemon-Butter mixture, tossing until thoroughly coated.
  3. Next, add the Basil, 1/2 cup Parmesan and Salt (to taste); toss to combine.
  4. Serve with freshly-grated Parmesan and fresh chopped Basil, if desired.
  5. Oh, so yummy! Enjoy 🙂
Dinner, Lunch, Main Dish
American, Italian



Cheesy Yellow Squash Casserole (Gluten Free)

Cheesy Yellow Squash Casserole (Gluten Free)

This Yellow Summer Squash Casserole is SO easy and cheesy that it will quickly become one of your family’s favorites! It pairs nicely with a fresh green salad and your favorite protein…a perfect accompaniment for my Maple Glazed Salmon! Enjoy 🙂

  • 2-3 Large Yellow Summer Squash, thinly sliced ((or 5-6 Medium Squash))
  • 1 Tbsp Canola Oil
  • 1 Tbsp Salted Butter (I use Land O Lakes)
  • 1 Large Vidalia Onion, thinly sliced
  • 1/2 Cup Parmesan cheese, shredded
  • 1 Cup Shredded Cheddar Cheese (I used Medium Cheddar, but Mild or Sharp works, too!)
  • 1/2 Cup Lite Sour Cream
  • 1/2 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 1/2 – 3/4 Cup Gluten Free Italian Bread Crumbs
  1. Preheat oven to 375 degrees.
  2. Grease a 2-quart casserole dish; set aside.
  3. In a large skillet, heat the Oil and Butter over medium heat until the butter is melted.
  4. Saute the thinly sliced Squash and Onion until both are soft. Sprinkle with the Salt and Pepper.
  5. Transfer the Squash and Onion to the prepared casserole dish and add the Parmesan, Cheddar and Sour Cream. Mix gently until well combined.
  6. Sprinkle the Bread Crumbs evenly over the top.
  7. Bake for about 30 minutes or until bubbly and the top is a light golden brown.
  8. Serve with a fresh green salad and your favorite protein….pairs lovely with the Maple Glazed Salmon!
Side Dish