Gluten Free Pasta Primavera
This pasta primavera is an easy spring inspired meal that the whole family will love!
Servings: 4 servings
Ingredients
- 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
Instructions
- 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!
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
Nutrition
Calories: 753kcal | Carbohydrates: 85g | Protein: 58g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 117mg | Sodium: 1063mg | Potassium: 1780mg | Fiber: 10g | Sugar: 11g | Vitamin A: 7319IU | Vitamin C: 200mg | Calcium: 281mg | Iron: 4mg