Vegan Gluten-Free Pasta Primavera

Ingredients

• 1 pound Gluten-free pasta
• 1 cup Broccoli florets
• 1/2 cup Carrots
• 1/2 cup Bell peppers
• 1/2 cup Zucchini
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 1/4 cup Vegan Parmesan cheese
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Prepare the vegetables: Cut the 1/2 cup carrots into 1/4-inch (0.6 cm) thick rounds or half-moons. Cut the 1/2 cup bell peppers into 1/2-inch (1.3 cm) pieces. Cut the 1/2 cup zucchini into 1/4-inch (0.6 cm) thick half-moons. Mince the 2 cloves garlic.
2. 2Cook the pasta: Bring a large pot (e.g., 6-quart / 5.7-liter) of water to a rolling boil over high heat (212°F / 100°C). Add 1/2 teaspoon salt to the boiling water, then add the 1 pound gluten-free pasta. Cook for 8-12 minutes, or until the pasta is al dente (tender but still firm to the bite). Drain the pasta thoroughly in a colander.
3. 3Sauté the garlic: While the pasta is cooking, heat the 2 tablespoons olive oil in a large skillet (e.g., 12-inch / 30 cm) over medium heat (325-375°F / 160-190°C). Add the minced 2 cloves garlic to the hot oil and sauté for 1 minute, stirring constantly, until it becomes fragrant and lightly golden.
4. 4Sauté the vegetables: Add the 1 cup broccoli florets, 1/2 cup carrots, 1/2 cup bell peppers, and 1/2 cup zucchini to the skillet with the garlic and olive oil. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp (slightly firm but cooked through).
5. 5Combine and season: Add the drained 1 pound gluten-free pasta to the skillet with the sautéed vegetables. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss everything together gently until well combined and the pasta is evenly coated with the vegetables and seasonings.
6. 6Serve: Divide the pasta primavera among four plates. Garnish each serving with 1/4 cup vegan Parmesan cheese. Serve immediately.

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