Gluten-Free Pasta Primavera

Written by Silvia Bianco

There's nothing like springtime to get me thinking about pasta primavera.

I had pasta primavera on my restaurant menu for years, and it was a customer favorite. The choice of pasta is up to you, but what I've found interesting about this version is that I julienne the zucchini and carrots with a julienne peeler (or you can shred it if you don't have this handy tool) and folded them in with the linguine. This allows you to use as little or as much pasta as you like and gives you the best of both worlds.

The vegetables that take the longest to cook (the broccoli) goes into the pan first, followed by the next densest vegetable and so on. The sauce is made from the juices created in the saute pan so this is a great trick to learn because you can make a wonderful sauce with anything you're sauteing.

One-Pan Pasta Primavera (Vegan, Gluten-free!)


(serves 2)

  • 1/2 lb. gluten-free linguine or a pasta of your choice
  • 10-12 small broccoli spears
  • 10-12 (med/thin) asparagus spears
  • 10-12 grape tomatoes, cut in half
  • 1/2 cup baby peas
  • 1 small zucchini julienne (or shredded)
  • 1 large carrot julienne (or shredded)
  • 1 small clove garlic, finely chopped
  • pinch of red pepper flakes (for a little heat)
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup vegetable (or chicken) broth
  • 2 Tbsp. gluten-free rice flour (or flour of your choice)
  • 2-3 Tbsp. tomato sauce (or 1 Tbsp. tomato paste)


Cook pasta in rapidly boiling, salted water according to package directions.

Drain when done being careful not to overcook. It should be cooked but still quite firm to the bite.

Place a large saute pan over medium-high heat. Add olive oil until hot but not smoking.

Add broccoli and cook for a minute. Follow with asparagus and cook for a minute more.

Add carrots, stir, and then add the garlic and pepper flakes. Cook just until garlic begins to brown and add the tomatoes. (Add a splash of broth if the garlic is coloring too quickly.)

Move vegetables to the side of the pan. Add flour to the liquid in the pan, stir into a paste and cook for a few moments. (If using tomato paste, add it now.)

Add the broth slowly and stir to incorporate with the paste. Add the tomato sauce, if using, stir, and blend with the vegetables.

Season with salt and pepper and let it cook for 2 or 3 more minutes or until the broth has reduced, is slightly thickened, and the broccoli and asparagus are still bright green and slightly underdone.

Move the broccoli and asparagus to the side of the pan (or remove them from the pan) and then add the zucchini and peas and cook for a minute or so.

Add the cooked pasta to the liquid part of the sauce and stir with the zucchini, carrots and peas.

Add the pasta to individual plates or to a serving dish. Top with the broccoli and asparagus and serve!

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