What better way to celebrate your favorite seasonal vegetables than with a pasta primavera? Pasta Primavera is a light fresh dish meant to show off seasonal vegetables. If you have a garden, this is the perfect meal to let those veggies shine! Since the definition of primavera is spring, break out those fresh veggies and create a beautiful meal with vibrant colors.
There are several recipes out there for pasta primavera. Some call for cream, while others are made with a lemon sauce. The choice of vegetables also varies immensely. For instance, you can use zucchini, peas, asparagus, bell peppers, etc. However, pasta is a must.
INGREDIENTS
- 1 lb gluten free pasta
- 2 tablespoon margarine
- 1 tablespoon olive oil
- 1 zucchini
- 2 cups raw spinach
- 1 cup dairy free parmesan cheese
- 1/2 lemon, zested
- 1 cup pasta water
- 1 tablespoon cornstarch
- salt
- pepper
Let’s get started on making an exquisite pasta primavera that is gluten and dairy free.
First, put on a large pot of water, add some salt and bring it to a boil. Add the pasta and cook according to the package. Reduce the cooking time by 2 minutes as you will be adding the pasta to the other pan and continue cooking. You don’t want to over cook the pasta.
In a separate pan melt the butter with the oil. Add the zucchini to the pan and cook for 2 minutes. When the pasta is almost done take 1 cup of the water and add it to the pan with the zucchini. Sprinkle the corn starch over the top and stir to mix in. This will thicken and create the sauce. Add the spinach, parmesan, salt and pepper. Stir to combine and cook another 2 minutes. Zest lemon over top of the pasta primavera and serve. The lemon adds a little pop of citrus flavor.
Place a slice of garlic bread on the side to go along with the pasta primavera if you wish. You can also add a little more parmesan cheese because you can never have too much cheese.