Nickel Allergy Friendly 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)
Rustichella d’Abruzzo Corn Rigatoni Gluten Free Pasta
See all
Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.
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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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
¼ cup fresh basil leaves, torn (optional)
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.

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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