Gluten Free Veggie Pasta

When you have lots of veggies available, you tend to add veggies to pretty much everything that you’re making. On Monday night, I made a marinara meat sauce that was loaded with veggies and served it over pasta. Since the fridge and freezer were looking pretty empty (except for the veggies), we had pasta again last night. This time, I just made a nice veggie pasta with no marinara sauce. It was a light, yet filling summer dinner. I’m giving rough ingredient measurements below. If you can’t have, don’t have, or don’t like a certain veggie, just replace it with something else. Have fun with this. It’s a great way to use up veggies.

Gluten Free Veggie Pasta Recipe

Ingredients:

• 2 tomatoes, chopped
• a bunch of carrots (6-7 smallish carrots were in our bunch), chopped
• 2 zucchini squash, chopped
• 1 medium onion, diced
• 14 oz. dry gluten free pasta (I used Tinkyada fun shapes.)
• 2-3 Tbsp. butter (use olive oil if you can’t have dairy)
• herbs (fresh when possible, but dry are fine)
• salt
• pepper
• 1 cup grated Parmesan cheese

Directions:

1. Cook pasta according directions while cooking the veggies.
2. Steam carrots until fork tender.
3. While the carrots are steaming, melt butter over medium heat in cast iron pan (or pan of your choice).
4. Add in onions and zucchini. Stirring to coat the veggies with butter (oil).
5. Season with salt and pepper.
6. Add in carrots and reduce heat.
7. If using dried herbs, sprinkle in herbs. (I used approximately 1 tsp. each of oregano and basil.)
8. Cover the veggies and allow to cook until tender. Do not overcook. You don’t want mushy veggies.
9. Once pasta and veggies are cooked, combine the two in a serving bowl.
10. If you’re using fresh herbs, you’ll toss in the herbs now.
11. Add in the tomatoes.
12. Sprinkle on the Parmesan cheese and gently stir into the pasta.
13. Taste and add more seasoning, if needed.
14. Serve immediately.

Gluten Free Veggie Pasta

 

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This recipe uses fresh summer veggies to create a light pasta dish.

Author: Heather marinecorpsnomads.com

Recipe type: Main, Pasta

Ingredients

• 2 tomatoes, chopped
• a bunch of carrots (6-7 smallish carrots were in our bunch), chopped
• 2 zucchini squash, chopped
• 1 medium onion, diced
• 14 oz. dry gluten free pasta (I used Tinkyada fun shapes.)
• 2-3 Tbsp. butter (use olive oil if you can't have dairy)
• herbs (fresh when possible, but dry are fine)
• salt
• pepper
• 1 cup grated Parmesan cheese

Instructions

1. Cook pasta according directions while cooking the veggies.
2. Steam carrots until fork tender.
3. While the carrots are steaming, melt butter over medium heat in cast iron pan (or pan of your choice).
4. Add in onions and zucchini. Stirring to coat the veggies with butter (oil).
5. Season with salt and pepper.
6. Add in carrots and reduce heat.
7. If using dried herbs, sprinkle in herbs. (I used approximately 1 tsp. each of oregano and basil.)
8. Cover the veggies and allow to cook until tender. Do not overcook. You don't want mushy veggies.
9. Once pasta and veggies are cooked, combine the two in a serving bowl.
10. If you're using fresh herbs, you'll toss in the herbs now.
11. Add in the tomatoes.
12. Sprinkle on the Parmesan cheese and gently stir into the pasta.
13. Taste and add more seasoning, if needed.
14. Serve immediately.

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