Gluten Free and Vegetarian: Pasta Primavera with Herbs de Provence

Gluten-Free Pasta Primavera with Herbs de Provence

Spring is here!  I hope all of you out there are as happy as I am to walk outside in the morning and smell orange blossoms, hear birds singing and feel the warm sunshine on your face.

It's time to clean up, smile, celebrate and eat healthy.  So, today I'm sharing a beautiful, vegetarian, gluten-free pasta primavera.  I've given it a little French twist with some wonderful herbs de provence.  The dried lavender in the herb blend gives this dish a true spring flare.  Buy a GOOD herbs de provence and keep it on hand for fresh veggie dishes.  I always buy mine in Temecula, CA or online at:

https://secure.spicemerchants.biz/sm/products/details/288/Herbs_de_Provence_Blend

Gluten-Free Pasta Primavera with Herbs de Provence

Prep Time 15 minutes / Cook Time: 20 minutes / Servings: 4

Gluten-Free Pasta Primavera with
Herbs de Provence

Ingredients:

• 8 oz. brown rice or corn pasta
• 2 tbsp. olive oil
• 1 large carrot, sliced
• 2 small zucchini, julienned
• 10-12 stalks pencil asparagus, ends trimmed and cut in half
• 1 cup frozen English peas
• 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 1 cup grape tomatoes
• 1/4 cup finely chopped fresh basil
• 1/4 cup shredded fresh Parmesan cheese
•  1 tsp. herbs de provence (more or less to your taste)
• 1/2 tsp. garlic powder
• salt and pepper to taste

Steps:

1. Bring a large pot of salted water to a boil.  Add the noodles and stir.  Boil for 7-10 minutes until the noodles are soft.  Drain and set aside.
2. Heat the olive oil in a large skillet or wok on medium heat.  Add the carrots and bell peppers.  Stir and cook on medium heat for 2-3 minutes.  Add the zucchini, asparagus and peas.  Season with herbs de provence, garlic powder and salt & pepper to taste.  Cook for another 4-5 minutes.  
3. Stir the pasta back in and add the grape tomatoes.  Stir until combined.  Adjust seasoning if necessary.  
4. To Serve:  Place the desired amount on a serving plate.  Top with fresh basil and a dusting of Parmesan cheese.