Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Spring Pasta Primavera

Dinner Party, Gluten Free, Pasta, Sides, Vegetarian3 Responses »

I am so done with braises, roasts and stews.

I want fresh, light, crisp fare.

It is Spring you know.

What dish could scream spring more than Pasta Primavera?

I used crisp tender asparagus, bright green broccoli, baby spinach, and threw in a handful of bright little tomatoes.

All tossed in a light vegetable broth reduction.

No cream sauce here.

Mixed with a pretty pasta shell called Conchiglie.

You can certainly use any pasta or vegetables you like.

A nice little glass of crisp white wine wouldn’t hurt either.

To celebrate Spring of course.


Spring Pasta Primavera

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings


  • 12 oz box of pasta of your choice
  • 4 Tbs olive oil
  • 3 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 cup white wine (optional)
  • 1 cup vegetable or chicken broth
  • 1 1/2 cups fresh asparagus, sliced on the diagonal
  • 1 1/2 cups broccoli florets
  • 2 cups fresh spinach
  • 2 cups small grape tomatoes, sliced in half
  • 1/4 cup basil, chopped
  • salt and pepper to taste


  • Heat olive oil in large pan over med-high heat and add shallot, cook stirring until soft approx 3 mins.
  • Add minced garlic, cook another 30 seconds.
  • Add white wine if using, simmer for 3-4 minutes stirring now and then.
  • Add stock, broccoli and asparagus, cook 2-3 minutes.
  • Now add grape tomatoes only to warm so they retain their shape.
  • Taste sauce and adjust with salt and pepper if needed.
  • In the meantime cook pasta according to package directions and drain while still al dente.
  • Add to sauce over med heat and stir to coat quickly.
  • Turn off heat and add spinach, stirring to wilt slightly.
  • Place in warmed serving bowl and scatter with fresh basil.

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