Posted on | December 6, 2007 | No Comments
When I received a gift of farm-fresh produce as barter for jewelry, I knew I needed to make pasta primavera. I know that it is usually made in the spring, but many of the best veggies in New England are harvested in the late summer or early fall. Feel free to substitute whatever veggies you can get from your coop, farmer’s market, or CSA (or the grocery store if necessary!). This recipe can also be non-vegan but still delicious by adding some pre-cooked or canned chicken.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, vegan, vegetarian, and South Beach phase 2 safe recipe.
- 1 batch White Sauce
- 1 lb gluten-free pasta (we prefer Tinkyada)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 small summer squash, cut into cubes or quarter-moons
- 2 italian eggplant, cut into cubes or quarter-moons (if you can’t find this, use whatever else is good and fresh – zucchini would work well)
- 1 small head broccoli, cut into florets
- 1 medium-large tomato, diced
- 5 oz chopped mushrooms
- (optional – other veggies such as bell peppers, baby spinach, etc)
- 1/2 cup frozen peas
- (optional, if not vegan) 2 cans chicken (Valley Fresh is allergen-free) or about 1 lb chopped cooked chicken
- kosher salt
- 1 tsp Italian seasoning
- 1/2 tsp Oregano
- 1/2 tsp Basil
- 1/2 tsp Thyme
Prepare the pot for boiling water for the pasta (make sure to salt the water!), and put it on a back burner on high. When it boils, cook the pasta according to package instructions.
While the water is getting ready to boil, make the White Sauce.
Next, pour some oil in a large skillet, and bring it to medium heat. Sauté onion and garlic until it becomes tender. Add the mushrooms, and cook for a minute or two. Then add the other veggies (except the frozen peas).
While the veggies are cooking, season with a couple pinches of kosher salt and the spices. Cover, and let cook for 3-5 minutes, until veggies are tender. Add frozen peas (and the cooked/canned chicken, if using), and continue to let simmer until everything is cooked through. Drain off any excess liquid.
When the pasta, sauce, and veggies are all cooked, mix together in a serving dish or in the pasta pot. Serve to applause! This is good enough for the whole family to want seconds!