Today is the first day of spring! Primavera means spring and what better way to use up all my remaining winter vegetables than in a gluten free pasta primavera dish. The thing I love about this dish is that it’s an easy and quick lunch or dinner to whip up in no time. I used brown rice pasta which you can find online through Jovial Foods who also provide Einkorn Pasta. The great thing about pasta primavera is the focus on plentiful vegetables, so feel free to swap out veggies for ones you have on hand. This is a very adaptable recipe!
Gluten-Free Pasta Primavera:
2-4 cups cooked pasta (where to buy Jovial gluten-free pasta)
1 small head broccoli
1 small head cauliflower
1-2 cups chopped kale
1 cup tomato sauce
5 cloves garlic
1 tsp italian seasoning
2 tbsp butter or coconut oil
Salt and pepper to taste
Cheese for topping- optional (where to buy organic non-gmo cheese)
1. Cook pasta according to package directions.
2. Finely chop the broccoli, cauliflower and garlic so that they are almost minced.
3. In a large cast iron skillet heat butter or oil, add the finely chopped broccoli, cauliflower and garlic and cook for about 5 minutes on medium high heat while continually stirring vegetables. Add Italian seasoning.
4. Add chopped kale and cook until slightly wilted then add tomato sauce and stir. Sprinkle with salt and pepper to taste and stir. Taste the vegetables and see if the texture is to your liking, cook longer if you want the vegetables to be softer.
5. Place cooked pasta on a plate or bowl and top with vegetables. Sprinkle cheese on top and enjoy!
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