Pregnancy Friendly Pasta Primavera
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!