Gluten-free penne primavera with broccoli, carrot and peas
Whip up a delicious gluten-free penne primavera with broccoli, carrot, and peas! This vibrant dish features tender pasta, fresh veggies, and a savory garlic and olive oil base, topped with parmesan cheese. Perfect for a wholesome, satisfying meal.
- 24 May 2024
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
Gluten-free Penne Primavera with Broccoli, Carrot, and Peas is a delightful, nutrient-packed dish that combines vibrant vegetables with a flavorful gluten-free pasta. This recipe is perfect for those adhering to a gluten-free diet without compromising on taste. With simple ingredients and straightforward steps, you can quickly whip up this wholesome and delicious meal.
Ingredients:
Instructions:
- Bring a large pot of salted water to a boil. Add the gluten-free penne pasta and cook according to the package instructions until al dente. Drain and set aside.
- While the pasta is cooking, wash the broccoli and cut it into small florets. Peel and thinly slice the carrot. If using fresh peas, shell them; if using frozen peas, measure out the required amount.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped garlic clove and sauté for about 1 minute, until fragrant.
- Add the broccoli and carrot to the skillet, stirring occasionally for about 2-3 minutes.
4. Simmer with Broth:
- Pour in the 2 cups of vegetable broth and bring to a simmer. Let the vegetables cook in the broth for about 5-7 minutes, or until they are tender but still crisp.
- Add the peas to the skillet and stir to combine. Let cook for another 2-3 minutes.
- Add the cooked gluten-free penne pasta to the skillet with the vegetables. Toss everything together to ensure the pasta is evenly mixed with the vegetables and broth.
- Reduce the heat to low and sprinkle the 1/2 cup of grated Parmesan cheese over the pasta and vegetables. Stir gently until the cheese is melted and well incorporated, forming a light, creamy coat on the pasta.
- Remove from heat and transfer the penne primavera to serving plates. Garnish with additional Parmesan cheese or fresh herbs if desired.
Tips:
- Be sure to closely follow the cooking time for the gluten-free pasta as it can overcook easily.
- Feel free to add other vegetables like bell peppers, zucchini, or spinach to enhance the flavor and nutritional value.
- To save time, you can use pre-chopped vegetables or frozen versions, just adjust the cooking times as needed.
- For a dairy-free version, you can substitute the parmesan cheese with a dairy-free alternative or nutritional yeast.
- Don't forget to taste and adjust the seasoning before serving to suit your preference.
Congratulations, you've just made a delicious and nutrient-rich Gluten-free Penne Primavera! This dish is not only healthy but also satisfying, making it a great option for a weeknight dinner or a special family meal. Serve it hot, and enjoy the burst of flavors from fresh vegetables and parmesan cheese.
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 130kcal | 5% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 2.10g | 6% |
| Sugar 2.37g | 2% |
| Fat | |
| Fat 7g | 9% |
| Saturated 2.51g | 8% |
| Cholesterol 11mg | - |
| Vitamins | |
| Vitamin A 210ug | 23% |
| Choline 13mg | 2% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.15mg | 12% |
| Vitamin B3 0.73mg | 5% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 36mg | 39% |
| Vitamin E 0.24mg | 2% |
| Vitamin K 40ug | 35% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 0.62mg | 6% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 230mg | 7% |
| Selenium, Se 6ug | 10% |
| Sodium, Na 610mg | 40% |
| Zinc, Zn 0.90mg | 8% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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