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Colorful Gluten-Free Veggie Pasta Primavera Recipe

July 20th, 2015 | 1 comment

Morning and Happy Monday!


LOL, don’t yah just feel like that sometimes?! 

Some Mondays I am ON TOP OF MY GAME in the meal prep department. Though after a few fun-filled days or a summer weekend getaway I usually don’t have time to think about my meals for the week. At these times, I try to look for quick and easy meals that can be prepped in minutes.

There just always seems to be at least one night a week that I feel like I’m scrambling or unprepared in the dinner department. Can you relate?

With a little preparation on the front end, like stocking your pantry for a “rainy day,” you can avoid getting off track. I typically stock my pantry with  ingredients for a vegetable pasta dish such as gluten-free pasta, a green veggie, garlic and fresh basil from my balcony garden, since pasta is something that everyone can enjoy. I also love to keep jarred sun dried tomatoes in olive oil (I ♥ the Trader Joe’s brand) in the cabinet as it adds SUCH a pop to homemade pizza and pasta dishes and instantly makes the meal more fancy. In no time at all I can have a tasty and healthy dinner and my man doesn’t even mind that it’s gluten-free! 

Colorful Weeknight Veggie Pasta


You’ll Need: 

  • 2 cups uncooked gluten-free pasta (I love gluten-free vegetable pasta from Vitacost)
  • 3 cloves garlic, minced
  • 1 zucchini, chopped small (yellow squash work well too)
  • 1 – 2 large handful(s) of raw organic spinach
  • 1/4 cup sundries tomatoes in olive oil
  • 1/2 cup fresh basil, sliced into ribbons

To make:

Cook pasta according to package (I usually cook 1 minute less than the package).

In a saucepan or medium heat add extra virgin and minced garlic. Sauté a few minutes until garlic is fragrant. Add in chopped zucchini and stir to evenly incorporate. To Season: Add a pinch of sea salt and a dash of cracked pepper, a sprinkle of red pepper flakes (optional). Cook for 5-7 minutes then add raw spinach and stir to incorporate. Once the spinach has wilted add in sun dried tomatoes and basil ribbons. Stir to mix evenly and cook for another 2 minutes. Add cooked pasta and stir to evenly coat.

Serve with a sprinkle of Parmesan cheese and fresh basil or top with your favorite organic tomato sauce. Voila!





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DeAnna Lynn Englezos is a Brooklyn-based Certified Holistic Health and Lifestyle Coach. Her core mission is to share accessible information on health and happiness that actually works and healthy recipes that taste great. DeAnna is the proud owner of an adorable rescue pup named Harlow and posts pictures of her often.
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