Gluten-Free Pasta Primavera with Roasted Vegetables

Instructions

1. 1Preheat your oven to about 205°C (200°C). Cut the 1 bell pepper into 1.27 cm pieces, cut the 1 zucchini into 1.27 cm pieces, and cut the 1 cup asparagus into 2.54 cm pieces. Combine the 1 cup broccoli florets, the cut 1 cup asparagus, the cut 1 bell pepper, and the cut 1 zucchini on a large baking sheet.
2. 2Drizzle the vegetables on the baking sheet with 2 tablespoons of olive oil. Sprinkle with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of dried oregano. Toss everything together until the vegetables are evenly coated, then spread them in a single layer. Roast in the preheated oven for 20 to 25 minutes, or until the vegetables are tender when pierced with a fork and show slight browning on the edges.
3. 3While the vegetables roast, bring a large pot (e.g., a 6-quart pot) of water to a rolling boil over high heat. Add the about 450 g of gluten-free pasta and cook for 8 to 12 minutes, stirring occasionally, until the pasta is tender but still firm to the bite (al dente).
4. 4While the pasta cooks, mince the 3 cloves of garlic. Heat a large skillet (e.g., a 30.48 cm skillet) over medium heat and add the remaining 1 tablespoon of olive oil. Once the oil shimmers, add the minced 3 cloves of garlic and sauté for 1 minute, stirring constantly, until fragrant and lightly golden.
5. 5Carefully drain the cooked about 450 g of gluten-free pasta. Add the drained pasta directly to the skillet with the sautéed garlic, along with the roasted vegetables and the 1 tablespoon of lemon juice. Toss everything together gently for 1 to 2 minutes, ensuring the pasta and vegetables are well combined.
6. 6Serve the Gluten-Free Pasta Primavera immediately.

Related Guides