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Pasta Primavera, gluten free style

by Karen on May 16th, 2010

Scallions, spinach, chard, lettuce


Food for those with gluten intolerance revolves most easily around fresh fruits and vegetables, meat, fish, and poultry all simply prepared. This suits our summer lifestyle since my husband enjoys grilling and is quite accomplished at the grill.  He only uses a charcoal grill for the best flavor and often adds various wood chips:  applewood, cherrywood and mesquite.  Our kitchen gets pretty hot in the summer so a quick steam or saute′ of vegetables is the way to go.

Last year we had a huge bounty of arugula, spinach and various lettuces so I loaded up my car with the loot and drove around the neighborhood delivering fresh produce to any friend that I found at home.

Lettuce shoots early in the season.

Our garden produces elements of many fantastic gluten free meals.  In late summer, Pasta Primavera is a favorite from the garden with yellow squash and zucchini, cherry tomatoes, fresh basil, and oregano. We eat this year round since it is always summer somewhere in the world, thank goodness for our global economy.

Pasta Primavera

Saute some finely chopped garlic in 2-3 tablespoons of butter and olive oil, add one or two sliced zucchini and a few sliced yellow squash. Cook for a few minutes until tender then add some sliced garden fresh tomatoes. Add in some finely chopped fresh oregano and basil, serve over Tinkyada gluten free pasta, top with grated parmesan and you have a great meal. We like to cook up some Isernio Italian hot sausages too, finishing them off with a little butter to brown them nicely at the end.

For quick dinner recipes by season:  Cooking Gluten-Free!

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