Anti Inflammatory Pasta Primavera

Total time45 min

Prep time20 min

Cook time25 min

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Ingredients

4 servings

For the pasta

12 oz gluten free pasta (penne or fusilli)
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1 tsp salt

For the vegetables

3 tbsp garlic-infused olive oil, divided
1 medium zucchini (about 8 oz), cut into half-moons
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 cup cherry tomatoes, halved
4 scallions, green tops only, thinly sliced
1 medium carrot, peeled and cut into thin matchsticks
½ tsp dried oregano
¼ tsp red pepper flakes (optional)

For the sauce

½ cup reserved pasta cooking water
2 tbsp fresh lemon juice (from 1 lemon)
1 tsp lemon zest
salt and pepper, to taste

For serving

½ cup finely grated parmesan cheese, plus more for serving
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
¼ cup fresh basil leaves, torn (optional)

Instructions

1
Bring a large pot of well-salted water to a boil. Cook the gluten free pasta according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
2
While the pasta cooks, heat 2 tablespoons of the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the carrot matchsticks and cook, stirring occasionally, for 3 minutes, until just beginning to soften.

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