How To Make Gluten-Free Lemon Herb Pasta Primavera Recipe
A light and refreshing pasta dish tossed with colorful spring vegetables in a lemon herb sauce.
Serves:
Ingredients
- 12 oz gluten-free pasta
- 1 tbsp olive oil
- 1 shallot, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup bell pepper, diced
- 1/2 cup green peas
- 1/4 cup fresh lemon juice
- 1/4 cup vegetable broth
- 1 tbsp lemon zest
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
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Cook pasta according to package instructions and set aside.
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Meanwhile, heat olive oil in a large skillet over medium heat.
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Add shallot and garlic and sauté until soft and fragrant, about 2 minutes.
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Add cherry tomatoes, asparagus, bell pepper, and green peas; sauté for 5-7 minutes until tender.
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In a small bowl, whisk together lemon juice, vegetable broth, lemon zest, dried thyme, salt, and pepper.
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Add cooked pasta and sauce to the vegetable skillet and toss until coated.
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Garnish with fresh parsley and serve.
Nutrition
- Calories : 350kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 100mg
- Total Carbohydrates : 64g
- Dietary Fiber : 8g
- Sugar : 7g
- Protein : 10g
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