Gluten Free Pasta Primavera

at a glance
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
3.2 — Votes 5 votes

Every item on this page was chosen by The Fed & Fit team. The site may earn a commission on some products (read more here).

This gluten free pasta primavera is loaded with fresh veggies for a satisfying meal that is perfect for spring time!

gluten free pasta primavera

Gluten Free Pasta Primavera

This gluten free pasta primavera is truly everything I want right now. In fact, I made it again just days after we tested it, and now I’m finding myself craving it all over again. As the temperatures are rising and plants are coming back to life, I find myself stepping away from soups and braises and toward bright, fresh meals that take advantage of the fantastic produce we have available this time of year.

gluten free pasta primavera

This gluten free pasta primavera is the ideal meal for transitioning between winter and spring. You get the comforting heartiness of pasta alongside bright lemon, fresh basil, an abundance of fresh veggies, and salty parmesan cheese. What’s even better is that this dish is ideal for weeknight cooking!

How to make Gluten Free Pasta Primavera

To make it, you’ll simply roast all of the veggies for 30 minutes until they are perfectly browned, and cook up the chicken at the same time, unless you already happen to have shredded chicken on hand. While the veggies and chicken cook, you’ll boil your favorite pasta (this is mine), then toss it all together with olive oil and lemon juice. Finally, you’ll garnish the whole thing with a generous handful of parmesan cheese and basil and serve!

Customize the Pasta Primavera

Another bonus of this gluten free pasta primavera is that you can customize it to your own tastes. Truly any roasted vegetable (think cauliflower, eggplant, mushrooms, or even brussels sprouts) would be delicious in here, and can easily be subbed in place of a veggie you don’t like quite as much. Also, if you can’t tolerate grains, you could substitute grain-free pasta, or even cauliflower gnocchi!

gluten free pasta primavera

We hope you and your family love this springy gluten free pasta primavera!

Sliced sun dried tomato chicken breast topped with thinly sliced basil leaves and drizzled with balsamic vinegar.

Just for You

Chicken Recipes

Want more recipes like this?

Shop Supplies

Sheet Pan Shop Now
Chef’n FreshForce Citrus Juicer Shop Now
Zwilling 10 Inch Chef’s Knife Shop Now

Gluten Free Pasta Primavera

By: Cassy Joy Garcia
3.2 — Votes 5 votes
Prep Time: 15 mins
Cook Time: 30 mins
Servings: 4 servings
This pasta primavera is an easy spring inspired meal that the whole family will love!


  • 12 ounces penne pasta
  • 1 1/2 pounds boneless skinless chicken breast
  • 3 tablespoons extra virgin olive oil divided
  • 1 teaspoon coarse sea salt divided
  • 1 red bell pepper sliced
  • 1 zucchini sliced
  • 1 yellow squash sliced
  • 1 bunch broccoli cut into florets
  • 2 carrots thinly sliced into coins
  • 1 red onion cut into one inch pieces
  • 1/2 teaspoon garlic powder
  • 2 tablespoons lemon juice about 1 lemon
  • 1/2 cup shredded parmesan cheese
  • Cracked black pepper for garnish
  • Fresh basil thinly sliced, for garnish


  • Preheat the oven to 425 F.
  • Place the vegetables on a sheet pan and toss with 1 tablespoon olive oil and bake for 10 minutes. Rub the chicken with 1 tablespoon olive oil and the remaining salt and pepper.
  • After 10 minutes, remove the vegetables from the oven and place the chicken on the sheet pan. Bake for an additional 20 minutes, until the chicken is fully cooked through and the vegetables are browned.
  • While the chicken and vegetables are roasting, cook and drain the pasta according to package instructions.
  • Cut the chicken breast into 1-inch cubes, the toss with the pasta, roasted vegetables, remaining tablespoon of olive oil, garlic powder, lemon juice, and parmesan cheese. Garnish with pepper and basil and serve!

Recipe Notes

  • For dairy-free: omit the parmesan cheese
  • For low-FODMAP: omit the onions and garlic powder
  • For nightshade-free: omit the bell peppers
  • For grain-free/Paleo: substitute grain-free pasta
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

Show us!

Did You Make This Recipe?

Share a photo and tag us! We can’t wait to see what you make!

Reader Interactions


    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating

  1. Chandler says

    Chandler —  04/09/2019 At 18:38

    Husband and I looooved this tonight! Perfect summer pasta dish…and a great way to clean out the fridge! This will certainly be a staple this summer 🙂

  2. Michele says

    Michele —  04/20/2019 At 13:28

    I made this dish the other day and it was great! Just a heads up, it’s WAY more than 4 servings. More like 6-8. Next time, I would do 6oz of pasta.

  3. Kendra says

    Kendra —  03/27/2021 At 11:01

    Can you prepare the veggies and chicken in the instantpot

    • Kendra says

      Kendra —  03/27/2021 At 11:02

      If so how would you recommend cooking it

    • Brandi Schilhab says

      Brandi Schilhab —  03/29/2021 At 10:15

      We actually haven’t ever tried this, Kendra! I think that the Instant Pot would cook the veggies too much for this dish. Please let us know if you try it, though!