The following recipe can be a vegetarian entree or side prepared as directed or add shrimp, chicken, or other fish or meat and roast with the vegetables.
Lemon Vegetable Gluten Free Pasta
Serves 4
Ingredients:
2 Tbsp. olive oil
juice of 1 lemon
1/2 Tbsp red pepper flakes
1/2 tsp. paprika
3 cups thickly sliced carrots
3 cups cherry tomatoes, cut in half
3 cups of zucchini and yellow summer squash
Salt and Pepper to taste
1 cup fresh or frozen peas
1/2 cup fresh basil leaves, chopped
1 pasta package (8oz) of brown rice or quinoa pasta, prepared according to package direction
optional: top once prepared with parmesan cheese.
Preparation:
1. Preheat oven to 400 degrees F.
2. In a bowl add the first 4 ingredients, plus a small pinch of salt and pepper. Stir to combine.
3. Add the vegetables to the bowl and coat with the oil mixture, then spread evenly out onto a sheet pan. *If adding shrimp, chicken or another meat, also add to the pan at this time.
4. While the vegetables are roasting, prepare the pasta according to the package instructions. Drain and rinse to stop the cooking process. In a large pasta bowl mix warm pasta with fresh peas.
5. After 10 minutes, check the vegetables for doneness. If cooking fish, shrimp, or meat, also check for doneness. Once cooked, remove the sheet pan from the oven.
6. Add the contents of the sheet pan to the pasta bowl. Mix, and add the fresh basil. Stir to combine all and serve.
