Pasta Primavera

This recipe is so versatile… literally, combine your favourite cooked vegetables together with GF pasta, drizzle with a little olive oil and seasoning and it’s a hit! This recipe uses spring seasonal vegetables but feel free to change it up to your family’s favourites. This is a great recipe to up your kids’ veggie intake. If the kids don’t like the lumps of veg like the adults, simply blitz their portion to a smooth and delicious pasta sauce. Genius! You can also freeze this sauce so you have home-cooked goodness ready for you for a mid-week healthy meal. I recommend making a large batch so you can get lots of sauce leftovers. Plus, as a salad, this stays fresh in the fridge for up to 5 days.

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Prep Time

40 minutes

Cook Time

Servings

4

Ingredients

  • 1 eggplant, chopped into small cubes
  • 1 red capsicum, chopped into small cubes
  • 1 zucchini, sliced into half moons
  • 1/4 cup olive oil, divided
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 350g gluten-free Pappardelle pasta or spiral pasta
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 250g cherry tomatoes
  • 200g asparagus, chopped
  • 1/4 bunch fresh parsley, leaves picked

Instructions

  1. Preheat oven to 180°C/356°F. Line 2 baking trays with baking paper.
  2. Lay the chopped eggplant, zucchini and capsicum on the baking trays and drizzle with a little olive oil, dried herbs and salt and pepper. Give it a mix through to coat the veggies with your hands and spread them out evenly on the tray.
  3. Place in the oven and bake for 35-40 minutes or until vegetables are tender.
  4. Meanwhile, cook the pasta according to packet instructions. Drain and set aside.
  5. Add 1/2 the remaining olive oil to a large fry pan, along with onion and cook for 5 minutes or until translucent.
  6. Add the garlic, cherry tomatoes and remaining olive oil and cook for an additional 4 minutes. Add the asparagus and continue to cook for 5 minutes. Gently squish the tomatoes with the back of a wooden spoon to allow some of the juices to flow out.
  7. Remove the frying pan from the heat and mix in the cooked oven vegetables and fresh parsley.
  8. Toss cooked pasta through the vegetables, add a little extra olive oil and generous seasoning of salt & cracked pepper.

Recipe Notes

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