Gluten-Free Pasta Primavera
Primavera is a perfect pasta dish for using up whatever vegetables are in season or left in your fridge. You can also switch up the sauce to any kind you like from the pantry or the store.
Servings: 4 servings
Calories: 270kcal
Ingredients
- 1 cup dry whole wheat or gluten free pasta
- 1 red onion diced
- 3 red peppers diced
- 3 zucchini cut into quarters and diced
- 2-3 summer squash cut into quarters and diced
- 4 cups baby spinach leaves roughly chopped
- 5-8 cloves of garlic minced (depending on how garlicky you like it!)
- 1 tbsp dried Italian seasoning
- Dried oregano to taste
- Salt & pepper to taste
- 1/8 tsp crushed red pepper
- 12 tbsp grated parmesan cheese 3 tbsp per serving
- 1 cup Muir Glen Garden Vegetable Pasta Sauce 1/4 cup per serving
Instructions
- Heat 2 tsp olive oil in a large pan over medium heat. Add the onions, peppers and garlic, saute 5 minutes.
- Add the zucchini, squash, baby spinach, Italian seasoning, Oregano, salt, pepper, and crushed red pepper, saute 10 minutes or until the veggies have cooked through but are still slightly crisp.
- While the veggies are cooking, cook the pasta according to package directions.
- Serve the pasta with sauce, veggies, and top with parmesan cheese.
Notes
1 serving = 1/4 cup pasta (dry) + 1/4 cup sauce + 3 tbsp cheese + 1/4 of the veggie mixture.
Nutrition
Calories: 270kcal | Carbohydrates: 36.8g | Protein: 14.9g | Fat: 8.3g | Saturated Fat: 3.3g | Sodium: 641mg | Fiber: 7.1g | Sugar: 6.8g