Garden Vegetable Pasta Primavera (GF)

Pasta primavera reminds me of my nonna, who always used whatever was fresh from the garden. This gluten-free version is just as good — maybe better because the GF pasta has a nice bite to it.

Ingredients

• 12 oz gluten-free penne pasta
• 2 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 4 cloves garlic, minced
• ¼ cup olive oil
• Fresh basil and parmesan

Instructions

1. Cook pasta: Boil pasta according to package. Reserve 1 cup pasta water before draining.
2. Sauté vegetables: Heat oil in large pan. Cook vegetables until crisp-tender, about 8 minutes. Add garlic last minute.
3. Combine: Add pasta to vegetables, toss with pasta water as needed. Top with basil and parmesan.

Tips

• Do not overcook the vegetables — they should have some crunch.
• Add grilled chicken for protein.