Sunday, March 25, 2012

Dairy and Wheat Free Pasta Primavera

  A version of this recipe arrived in my inbox from I usually just skim past their daily e-mail but this one caught my eye, what with the 'no cream pasta primavera' title and all. I still had to do some adjusting, but this was way good; a nice tangy, garlicy sauce that complimented the roasted vegetables and pasta perfectly. I HIGHLY recommend this recipe!!
  By the way, we are trying to remove as many genetically modified foods from our diet and trying to avoid 'the dirty dozen' pesticide contaminated foods, so we used organic, non-GMO corn pasta and organic bell pepper.

Dairy and Wheat Free Pasta Primavera

1 yellow squash, chopped
1 zucchini, chopped  
1 cup green beans, trimmed and cut into 1 inch pieces
1 carrot, sliced thinly
1 red bell pepper, seeded and sliced into thin strips
1/2 medium onion, chopped
2 cloves garlic, minced
3 Tbl olive oil, divided
3 Tbl Soy Free Earth Balance Buttery Spread
1/2 Tbl lemon juice
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
1/3 cup chopped basil
1/3 cup chopped parsley
2 tsp lemon zest (or 1/2 tsp lemon pepper seasoning in a pinch)
3 Tbl balsamic vinegar
10oz corn penne pasta
Optional: nutritional yeast flakes for sprinkling

Preheat oven to 450.
In a large bowl, toss squash, zucchini, green beans, carrot, and bell pepper with 2 Tbl olive oil, salt, pepper, and lemon juice. On a foil lined baking sheet, spread oiled vegetables into a single layer. Bake 15 minutes until tender. Meanwhile, boil penne according to package directions. Set aside.
While veggies are roasting and pasta is boiling, heat 1 tbl olive oil and 3 Tbl buttery spread in a skillet. Add onion and garlic and cook until onion is tender. The onion and garlic will sort of be swimming in the butter, but that's ok. Add parsley, basil, lemon zest, and balsamic and cook about 1 minutes. Add pasta and toss to coat, cook until heated through. Remove from heat and in a large bowl (I just wiped out the bowl I mixed the veggies in to begin with), toss pasta and vegetable mixture together. Sprinkle with nutritional yeast flakes and serve.

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