Gluten Free
Pasta Primavera (Two Ways)
Prep
30 minutes
Cook
25 minutes
Yield
8
This creamy, delicious, fresh pasta primavera. We've given you two ways to make it - one with pasta or one with gnocchi.
Pasta primavera is an American dish that consists of pasta in a cream sauce with fresh veggies. For this recipe, I’ve given you two ways you can make and enjoy pasta primavera. The first is with gluten-free pasta, and the other is using gnocchi.
Why you’ll love this pasta primavera:
- Quick: This recipe can be made in under an hour
- Versatile: You can make this pasta primavera in 2 different ways – with pasta or with gnocchi
- Delicious: This is easy but flavorful and impressive
Ingredients:
Artichokes: I LOVE artichokes, both fresh and canned/jarred. They are also really good for you and have a number of health benefits. Add them to pizza, sandwiches, pasta, salads, etc.
Zucchini: Zucchini is rich in vitamin B6 which helps with regulating blood glucose and is really good for you for a number of other reasons too! It’s also in season in the summer and is so delicious.
How to make pasta primavera:
- Preheat the oven to 400F and prepare a baking tray with parchment paper.
- Add the cubed zucchini, olives, artichokes, cherry tomatoes, and garlic cloves to the prepared baking tray.
- Drizzle the olive oil on top and season with the salt and cracked black pepper.
- Bake for 18 – 24 minutes until roasted, tender, and golden brown.
- Remove from the oven and allow to cool slightly.
- While the vegetables roast, cook the gnocchi or penne according to the instructions on the package. Allow to cool.
- If using gnocchi, after boiling, add to a large pan over high heat with 1 knob of unsalted or herb butter. Cook and flip until golden brown. Season with salt, pepper, and your preferred spices. Set aside.
- Drain and rinse the chickpeas. Set aside.
- In a small bowl, mix and combine all of the ingredients for the dressing. Set aside.
- In a large bowl, combine ALL of the ingredients.
- Mix to combine and adjust seasoning to taste.
- Serve this with extra herbs or feta on top and enjoy!
Expert Tips & FAQ:
How to make this dairy-free: Replace the feta cheese with your favorite dairy-free substitute!
Take it camping or to the cottage: This salad is amazing- roast your veggies over a campfire or on the barbeque for extra deliciousness!
Gluten-free: We used gluten-free gnocchi and pasta for this recipe BUT you can use any option you wish and meets your needs! You can swap the penne pasta shape you wish. If you’re feeling REALLY ambitious, use homemade gnocchi! YUM!
Get creative: Add in any of your favorite vegetables to roast alongside the ones we picked, and customize it!
Storage: Salad can be kept in the fridge in an airtight container for 3 – 5 days
Other pasta recipes you’ll love:
For more eBooks:
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.
For more Greek Recipes:
If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.
For more amazing recipes:
Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here.
Pasta Primavera (two ways)
Ingredients
For the Roasted Veggies,
- 2 medium zucchinis cubed
- 2 cups dark kalamata olives drained
- 1-14 oz can artichokes halved
- 1 cup cherry tomatoes
- 8 garlic cloves peeled
- 3 tbsp. olive oil
- 2 tsp. salt
- 1 tsp. cracked black pepper
For the Salad,
- 4 cups gluten-free gnocchi or penne pasta cooked
- 1 cup chickpeas
- ½ cup feta crumbled
- ½ cup red onion thinly sliced
- 3 tbsp. fresh basil chopped
- 3 tbsp. fresh dill chopped
- 3 tbsp. parsley chopped
For the Dressing,
- 3 tbsp. olive oil
- 1 1/2 tbsp. balsamic vinegar
- 1 tbsp. salt
- 2 tsp. garlic powder
- 1 tsp. cracked black pepper
- Juice of 1 lemon
Instructions
INSTRUCTIONS
- Preheat the oven to 400F and prepare a baking tray with parchment paper.
- Add the cubed zucchini, olives, artichokes, cherry tomatoes, and garlic cloves to the prepared baking tray.
- Drizzle the olive oil on top and season with the salt and cracked black pepper.
- Bake for 18 – 24 minutes until roasted, tender, and golden brown.
- Remove from the oven and allow to cool slightly.
- While the vegetables roast, cook the gnocchi or penne according to the instructions on the package. Allow to cool.
- If using gnocchi, after boiling, add to a large pan over high heat with 1 knob of unsalted or herb butter. Cook and flip until golden brown. Season with salt, pepper, and your preferred spices. Set aside.
- Drain and rinse the chickpeas. Set aside.
- In a small bowl, mix and combine all of the ingredients for the dressing. Set aside.
- In a large bowl, combine ALL of the ingredients.
- Mix to combine and adjust seasoning to taste.
- Serve this with extra herbs or feta on top and enjoy!
Video
Notes
- Replace the feta cheese with your favorite dairy-free substitute!
- This salad is amazing- roast your veggies over a campfire or on the barbeque for extra deliciousness!
- We used gluten-free gnocchi and pasta for this recipe BUT you can use any option you wish and meets your needs! You can swap the penne pasta shape you wish!
- If you’re feeling REALLY ambitious, use homemade gnocchi! YUM!
- Add in any of your favorite vegetables to roast alongside the ones we picked, and customize it!
- Salad can be kept in the fridge in an airtight container for 3 – 5 days
