Gluten Free Veggie Pasta
 
 
This recipe uses fresh summer veggies to create a light pasta dish.
Author:
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.
Recipe by Marine Corps Nomads at https://marinecorpsnomads.com/2012/07/gluten-free-veggie-pasta.html