Pasta Primavera (two ways)
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Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
55 mins
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Servings
8
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Calories
692 kcal
-
Cuisine
Mediterranean
Pasta Primavera (two ways)
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This creamy, delicious, fresh pasta primavera. We've given you two ways to make it - one with pasta or one with gnocchi.
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Ingredients
For the Roasted Veggies,
- 2 medium zucchinis cubed
- 2 cups dark kalamata olives drained
- 1-14 oz can artichokes halved
- 1 cup cherry tomatoes
- 8 garlic cloves peeled
- 3 tbsp. olive oil
- 2 tsp. salt
- 1 tsp. cracked black pepper
For the Salad,
- 4 cups gluten-free gnocchi or penne pasta cooked
- 1 cup chickpeas
- ½ cup feta crumbled
- ½ cup red onion thinly sliced
- 3 tbsp. fresh basil chopped
- 3 tbsp. fresh dill chopped
- 3 tbsp. parsley chopped
For the Dressing,
- 3 tbsp. olive oil
- 1 1/2 tbsp. balsamic vinegar
- 1 tbsp. salt
- 2 tsp. garlic powder
- 1 tsp. cracked black pepper
- Juice of 1 lemon
Instructions
INSTRUCTIONS
- Preheat the oven to 400F and prepare a baking tray with parchment paper.
- Add the cubed zucchini, olives, artichokes, cherry tomatoes, and garlic cloves to the prepared baking tray.
- Drizzle the olive oil on top and season with the salt and cracked black pepper.
- Bake for 18 – 24 minutes until roasted, tender, and golden brown.
- Remove from the oven and allow to cool slightly.
- While the vegetables roast, cook the gnocchi or penne according to the instructions on the package. Allow to cool.
- If using gnocchi, after boiling, add to a large pan over high heat with 1 knob of unsalted or herb butter. Cook and flip until golden brown. Season with salt, pepper, and your preferred spices. Set aside.
- Drain and rinse the chickpeas. Set aside.
- In a small bowl, mix and combine all of the ingredients for the dressing. Set aside.
- In a large bowl, combine ALL of the ingredients.
- Mix to combine and adjust seasoning to taste.
- Serve this with extra herbs or feta on top and enjoy!
Notes
- NOTES
- Replace the feta cheese with your favorite dairy-free substitute!
- This salad is amazing- roast your veggies over a campfire or on the barbeque for extra deliciousness!
- We used gluten-free gnocchi and pasta for this recipe BUT you can use any option you wish and meets your needs! You can swap the penne pasta shape you wish!
- If you’re feeling REALLY ambitious, use homemade gnocchi! YUM!
- Add in any of your favorite vegetables to roast alongside the ones we picked, and customize it!
- Salad can be kept in the fridge in an airtight container for 3 – 5 days
Nutrition Information
Show Details
Serving
1 serving
Calories
692kcal
(35%)
Carbohydrates
65.8g
(22%)
Protein
4.5g
(9%)
Fat
61.1g
(94%)
Saturated Fat
9.8g
(49%)
Polyunsaturated Fat
6.7g
Monounsaturated Fat
41.8g
Cholesterol
8.3mg
(3%)
Sodium
867.2mg
(36%)
Fiber
5.6g
(22%)
Sugar
2.7g
(5%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 692 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 692kcal | 35% |
| Carbohydrates | 65.8g | 22% |
| Protein | 4.5g | 9% |
| Fat | 61.1g | 94% |
| Saturated Fat | 9.8g | 49% |
| Polyunsaturated Fat | 6.7g | 39% |
| Monounsaturated Fat | 41.8g | 209% |
| Cholesterol | 8.3mg | 3% |
| Sodium | 867.2mg | 36% |
| Fiber | 5.6g | 22% |
| Sugar | 2.7g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
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