Light, healthy and simple to make, this gluten-free dish will become a regular in your house. It’s also perfect for Lenten Fridays and Meatless Mondays!
Disclaimer: I was compensated by Jovial Foods to create these recipe. However, like always, the opinions are entirely my own. Promise 🙂
I am always looking for new, meatless ideas, especially during Lent. I wanted to make sure that this dish was packed with lots of vibrant colors which in turn means tons of vitamins and nutrients (that’s why they say to eat the colors of the rainbow!) I was very excited when Jovial Foods asked me to try their Tagliatelle Pasta. I have tried quite a few different gluten-free pastas before (especially when I was writing The Everything Wheat Free Diet Cookbook!) and was anxious to try this one. I really like the texture of this traditional egg pasta, it wasn’t gummy like some others I have tried in the past. And of course, I love that its 100% organic.
Traditional Pasta Primavera is made with lots of butter, cream and Parmesan cheese. This version still has Parmesan cheese (of course) but I lightened up by omitting the cream and butter and adding vegetable broth. It’s not as creamy as the typical version, but this is light, loaded with flavor and crazy delicious. Side note: Am I alone in saying that I don’t like cream-based pasta dishes? I probably am, but that’s ok.
I really liked this pasta! It held together nicely and it cooked perfectly (al dente) in just 5 minutes. That is exactly what I am looking for on this crazy weeknights when I am driving my kids all over town to and from practices and activities. And the whole dish is ready in under 30 minutes!
There might look like there are a ton of ingredients, but they are mostly vegetables! The more the better, right? I mean, look how pretty it is!
- 3 quarts water
- 1 box Jovial Gluten-Free Tagliatelle Pasta
- 4 tablespoons extra virgin olive oil
- 1 small onion chopped
- 4 cloves garlic minced
- 1 red pepper chopped in strips
- 1 cup yellow green beans ends trimmed
- 1 cup green beans ends trimmed
- 1/2 lb asparagus ends trimmed
- 1 cup carrots chopped
- 1/2 cup mushrooms chopped
- 1/2 cup yellow grape tomatoes halved
- 1/2 cup red grape tomatoes halved
- 1 cup vegetable broth
- 1 cup baby spinach
- 1 cup kale
- 2 tablespoons fresh basil chopped
- 1/4 cup grated parmesan cheese optional
- In a large pot, bring the water to a rolling boil. Add the pasta and continue to stir frequently. Cook until done (for me that was about 5 minutes). Set pasta aside.
- In a large sauce pan, add the oil, onion and garlic over low-medium heat. Cook for 4-5 minutes until translucent and fragrant.
- Add the pepper, beans, asparagus, carrots, mushrooms and tomatoes and cook about 5 minutes so vegetables have softened but are still crispy.
- Add vegetable broth and continue to cook for a few more minutes.
- Stir in spinach and kale and stir again until they have wilted.
- Add basil and stir again. Remove from heat and mix together with pasta.
- Top with grated Parmesan cheese if desired and serve immediately.
Lastly, Jovial Foods is hosting the most AMAZING giveaway ever! How wonderful does this sound… a 7 day/8 night stay at a beautiful 18th Century Villa right outside of Lucca, Italy?? But wait, there’s more! The lucky winner will also get to bring one guest along with them on the trip and all of their flights, accommodations and food (at the villa) will be free. There are also three cooking classes that are led by Jovial Foods’ owner, Carla Bartolucci and the very pasta artisans who craft Jovial pasta. The trip also caters to people with gluten and all other food allergies, and Carla will adjust the menu for the trip based on what people can and cannot have! There are 2 trips the winner can choose from, “Gluten Free in Italy’ and “Cooking with Einkorn.” Can you imagine winning this trip?? It sounds like the trip of a lifetime, so hurry up, enter here (and take me with you!)
Thanks for stopping by and I hope you love this recipe as much as did!