Simple Summer Pasta Primavera

Try this quick and simple pasta primavera recipe for the whole family this summer!
  • 10 ounces of gluten free penne pasta 
  • 4 cloves of garlic, sliced
  • 2 Tablespoons olive oil 
  • 1 zucchini, sliced into half moons
  • 1 yellow squash, sliced into half moons
  • 1 bunch of asparagus, chopped
  • 1 cup red onion, sliced thin
  • 1 cup cherry tomatoes, halved
  • 1/4 cup green peas, thawed from frozen
  • 1 teaspoon salt
  • 1 cup of fresh basil, chopped
  • 3 Tablespoons lemon juice
  • Black pepper to taste
  • Red pepper flakes to taste
  1. Bring a pot of salted water to a boil on the stove. Prepare the pasta following the instructions on the package. Drain the pasta and drizzle with olive oil to prevent it from sticking together.
  2. Heat the olive oil in a pan over medium heat. Add in the squash, zucchini, garlic, onion asparagus, tomatoes, salt and pepper. Sauté the vegetables for about 4 minutes or until they are tender.
  3. Add the pasta, sautéed vegetables, peas, lemon juice and red pepper flakes into the pan and mix together.
  4. Season to taste, garnish with more basil.
  5. Serve and enjoy!