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!
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
- Make it dairy-free – skip the parmesan to make this recipe dairy-free.
- Make it gluten-free – grab gluten free pasta to make this recipe gluten free.
- Customize to your liking - 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.
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