The G-Free Chef's Pasta Primavera

The G-Free Chef's Pasta Primavera

Pasta primavera is like having a garden in your pasta bowl. It's a classic Italian-American dish that allows you to change ingredients as you or the season decides. In this version, I opted to use brown rice Fettucini, cherry tomatoes, and yellow squash. You might use corn penne or zucchini. I love this dish because it's full of flavor, light and fresh, and looks beautiful.

Ingredients
12-16 oz of your favorite gluten-free pasta
2 Pints of cherry or grape tomatoes
2 Yellow squash (halved and sliced)
1/2 Large onion (rough chopped)
3 Cloves of garlic (chopped)
1/2 Cup g-free chicken broth
Olive oil
1 Tablespoon of dried parsley or 3 Tablespoons fresh parsley
1/4 Cup fresh basil or 1 Tablespoon of dried basil
1 Teaspoon of dried oregano
A sprinkling of Red Pepper Flakes (add if you want spice, omit if you don't)
Grated pecorino romano cheese
Salt and Pepper

Directions
Bring 4 quarts of water to a boil in a large pot.
Meanwhile, prep vegetables.
Add pasta to pot and while pasta is boiling, cook the remaining ingredients.
Place 2 Tablespoons of olive oil in large saute pan and saute onions on medium high until soft and white, but not browned.


Add garlic and saute for 2-3 minutes.
Add squash and saute for 1-2 minutes.
Add tomatoes.
Then add all seasonings (If you are using fresh herbs, I recommend reserving at least half to mix in at the very end when the meal is done cooking.)

Finally, add chicken broth and simmer on medium-low until pasta is almost cooked, but not all the way.
Drain the pasta (and rinse if necessary) and toss directly in pan.
Carefully toss mixture together and cook for about 2 minutes.



Turn off stove and remove from burner. Drizzle a little olive oil.
If using fresh herbs, toss remainder in now.
If using cheese, add 1/2 cup pecorino romano and gently toss in.

Serve with a mixed greens salad and a glass of crisp Pinot Grigio.