Dairy-Free Pasta Primavera

Dairy-Free Pasta Primavera is a vibrant and colorful dish that showcases fresh vegetables and a light, flavorful sauce. Perfect for a quick weeknight meal, this dish combines the goodness of seasonal veggies with gluten-free pasta for a satisfying and healthy option.

Ingredients

• Gluten-free pasta - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Red bell pepper - 1, sliced
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, sliced
• Cherry tomatoes - 150 grams, halved
• Spinach - 100 grams
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Nutritional yeast - 2 tablespoons

Steps

1. Cook the gluten-free pasta according to package instructions, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat, then add the minced garlic and sauté for 1 minute until fragrant.
3. Add the sliced red bell pepper, zucchini, and carrot to the skillet and cook for about 5-7 minutes until they begin to soften.
4. Stir in the halved cherry tomatoes and spinach, cooking for another 2-3 minutes until the spinach wilts.
5. Season the vegetables with dried oregano, salt, and black pepper, mixing well.
6. Add the cooked pasta to the skillet and toss everything together.
7. Drizzle with lemon juice and sprinkle with nutritional yeast before serving.

Nutrition

• Calories: 380
• Protein: 10 g
• Carbs: 65 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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