Jill's Pasta Primavera

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach offers similar nutrients, while dried herbs are more affordable.

cherry tomatoes

🥗Healthier: sundried tomatoes

💰Cheaper: canned tomatoes

Sundried tomatoes provide intense flavor, while canned are cost-effective.

Heat a pan over medium to medium-high heat and swirl in a decent amount of olive oil.

Add 1/2 of a red onion and cook for about 3 minutes until it starts to soften.

Add sliced red bell peppers, zucchini, summer squash, and broccoli; cook until tender but not mushy.

Add minced garlic, stirring in just before the vegetables finish cooking to avoid burning.

Stir in sliced carrots, cut into small pieces for faster cooking.

Remove the vegetables from heat once they are tender but not mushy; taste to check texture.

Squeeze the juice of 1/2 a lemon over the vegetables and add fresh basil, stirring to combine.

Prepare a pot of salted water and bring it to a boil for the gluten-free pasta.

Add the gluten-free pasta to the boiling water and cook according to package instructions.

Reserve about 1/4 cup of pasta water before draining the pasta.

Drizzle the drained pasta with olive oil and add fresh basil and lemon juice.

Combine the pasta with the sautéed vegetables, adding the reserved pasta water to create a sauce.

Plate the dish and serve with Parmesan cheese on the side for those who can have dairy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens