One-Pot Pasta Primavera

posted by 6 months ago


3 Tbs. olive oil

3 cloves garlic, minced

1 tsp. grated lemon zest

8 oz. gluten free fusilli pasta

1 lb. asparagus, cut on an angle into 1-inchpieces

1 medium orange bell pepper, cut into 1-inch pieces

½ lb sugar snap peas, halved

2 cups halved cherry tomatoes

8 green onions, thinly sliced (½ cup)

½ cup torn fresh basil leaves

Grated Parmesan cheese or vegan Parmesan-style cheese for garnish, optional


Combine oil, garlic, and lemon zest in small bowl. Set aside. Cook pasta in large pot of boiling, salted water according to package directions. Add asparagus, snap peas and bell pepper 4 minutes before end of cooking time. Drain pasta and vegetables, reserving ½ cup cooking water. Return pasta mixture to pot, and stir in tomatoes, green onions, basil, oil mixture, and reserved cooking water. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese, if desired. (Serves: 4)

tags:  one-pot pasta primavera, pasta, vegetarian, dairy free
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