Gluten Free Veggie Pasta
Author: Heather marinecorpsnomads.com
Recipe type: Main, Pasta
- 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
- Cook pasta according directions while cooking the veggies.
- Steam carrots until fork tender.
- While the carrots are steaming, melt butter over medium heat in cast iron pan (or pan of your choice).
- Add in onions and zucchini. Stirring to coat the veggies with butter (oil).
- Season with salt and pepper.
- Add in carrots and reduce heat.
- If using dried herbs, sprinkle in herbs. (I used approximately 1 tsp. each of oregano and basil.)
- Cover the veggies and allow to cook until tender. Do not overcook. You don't want mushy veggies.
- Once pasta and veggies are cooked, combine the two in a serving bowl.
- If you're using fresh herbs, you'll toss in the herbs now.
- Add in the tomatoes.
- Sprinkle on the Parmesan cheese and gently stir into the pasta.
- Taste and add more seasoning, if needed.
- Serve immediately.
Recipe by Marine Corps Nomads at https://marinecorpsnomads.com/2012/07/gluten-free-veggie-pasta.html
2.2.8