Gluten-Free Garden Veggie Pasta


Celebrate the bounty of the late summer harvest with this organic veggie-loaded gluten-free pasta dish! Roasted vegetables, along with a garlicky-Parmesan sauce, adds depth of flavor, while a squeeze of fresh lemon juice brightens the whole dish. With two servings of vegetables in every bowl combined with Natural Grocers® Brand Gluten Free Pasta, you can create a delicious, filling, and healthy meal for your family in less than an hour. It can also be modified to be dairy-free and vegan.

1 small organic zucchini, cut in half lengthwise, then into ½-inch pieces
1 small organic yellow squash, cut in half lengthwise, then into ½-inch pieces
1 small organic red or orange bell pepper, cut into ½-inch pieces
1 small organic carrot, cut into ½-inch pieces
1 small head organic broccoli, cut into florets
1⁄2 pint organic grape tomatoes, cut in half
6 tablespoons Natural Grocers® Brand Organic Extra Virgin Olive Oil, divided
1 teaspoon Natural Grocers® Brand Bulk Real Salt, plus more for salting pasta water
1 (12-ounce) package Natural Grocers Brand Organic Gluten Free Fusilli Pasta
1 organic shallot, minced (may substitute ½ sweet yellow onion, diced)
4 organic garlic cloves, minced
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Red Pepper Flakes
1⁄2 cup chopped organic parsley, plus extra for garnish if desired
3⁄4 cup Natural Grocers® Brand Organic Parmesan Cheese Shreds, divided
1 small organic lemon, sliced into wedges

1. Preheat the oven to 400o F.

2. Toss the zucchini, squash, bell pepper, carrot, broccoli, and tomatoes with 3 tablespoons olive oil and 1 teaspoon of salt in a large bowl to coat. Scatter the vegetables onto a baking sheet and roast for 30 minutes, or until easily pierced with a fork. Remove from oven and set aside.

3. While vegetables roast, bring a pot of well-salted water to boil. Cook pasta for 5 minutes. (Note: This is less time than the package directions; the pasta will continue to cook when added to the sauce.) Drain the pasta, reserving 1 1/2 cups of pasta water for the sauce.

4. In a large, high-sided sauté pan, heat remaining 3 tablespoons olive oil over medium-high heat, add the shallot and sauté for 1-2 minutes, then add the garlic and sauté for 30 seconds to one minute, stirring constantly with a wooden spoon, until garlic is lightly golden, then remove from heat. Use caution to avoid burning the garlic!

5. Stir the red pepper flakes into the pan, then add the reserved pasta water and parsley and return to heat. Taste and add salt if needed, then bring to a boil. Once boiling immediately reduce to a simmer, stir in the cooked pasta, tossing to coat with the sauce, and cook for 1 minute. Remove from heat and add ½ of the cheese and the roasted vegetables. Toss to mix and serve immediately.

6. Top each serving with extra cheese, garnish with parsley, and serve with a squeeze of lemon.


Wine Pairing

Recommended Wine Style: Pinot Grigio