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Pasta Primavera (two ways)

This creamy, delicious, fresh pasta primavera. We've given you two ways to make it - one with pasta or one with gnocchi.

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 8
Calories: 692 kcal
Course: Side Dish , Lunch
Cuisine: Mediterranean

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
    Cup of Yum
  1. Preheat the oven to 400F and prepare a baking tray with parchment paper.
  2. Add the cubed zucchini, olives, artichokes, cherry tomatoes, and garlic cloves to the prepared baking tray.
  3. Drizzle the olive oil on top and season with the salt and cracked black pepper.
  4. Bake for 18 – 24 minutes until roasted, tender, and golden brown.
  5. Remove from the oven and allow to cool slightly.
  6. While the vegetables roast, cook the gnocchi or penne according to the instructions on the package. Allow to cool.
  7. 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.
  8. Drain and rinse the chickpeas. Set aside.
  9. In a small bowl, mix and combine all of the ingredients for the dressing. Set aside.
  10. In a large bowl, combine ALL of the ingredients.
  11. Mix to combine and adjust seasoning to taste.
  12. 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

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

% 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.