Paleo Pasta Primavera
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz gluten free pasta (penne or fusilli)
- 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 tipChoose 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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