Gluten-Free Pasta Primavera

I love pasta primavera,  it is my quintessential summer meal.  And I could have it every week.  So when I looked in the refrigerator earlier this week and saw that we had some bell peppers that needed to be used up, I jumped on the opportunity to make it.

Gluten-Free Pasta Primavera

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

30 cherry tomatoes (15 yellow, 15 red), halved

1/2 large red onion, thinly sliced

1 (398ml) can hearts of palms, diced

1 1/2 cups red seedless grapes

1 cups pine nuts

1 pound gluten-free spaghetti

1/4 cup olive oil

Pinch of salt

1-2 tbsp. Mrs. Dash original

1-2 tbsp. fresh oregano

1-2 tbsp. fresh basil

Pepper to taste

Method

Preheat the oven to 450 degrees F.

On a large baking sheet, toss the vegetables, grapes, pine nuts with the oil, salt, pepper, and herbs to coat.

Bake until they are tender but have not yet lost their vibrant color (approximately 12-15 min. and stirring after 7 min.)

Meanwhile, cook the gluten-free pasta according to the instructions. Drain and toss the pasta with the vegetable mixtures in a large bowl to combine.

Season the pasta with salt and pepper, to taste.  Serve and enjoy!

 

 

Have a great day and don't forget to like my page on Facebook and to follow me on Instagram, twitter (@aavoine) and pinterest!  If you like this blog, please subscribe to it's RSS Feed or via email!

Thanks for reading!

Amélie