Gluten-Free Creamy Pasta Primavera

Étape 1

Wash & cut the zucchini into half moons.

Étape 2

Wash & cut the bell pepper into thin 2-inch strips.

Étape 3

Wash & cut the asparagus into 2-inch pieces.

Étape 4

Peel the garlic & set aside.

Étape 5

In a pot of salted, boiling water, add the pasta. Cook according to package directions, until al dente.

Étape 6

Meanwhile, heat a drizzle of oil in a frying pan on medium heat. Add the vegetables. Season with salt & pepper. Grate the garlic into the pan. Stir & cook until the veggies begin to slightly brown & soften, about 7-8 min.

Étape 7

Before straining the pasta, reserve about 1/4 cup of pasta water per serving. Then strain & set aside.

Étape 8

Add the pasta water to the pan with the vegetables. Let the vegetables cook for another 1-2 min, then add the pasta. Zest the lemon into the pan if desired.

Étape 9

Add the heavy cream to the pan. Lower the heat to a simmer. Stir & cook for 3-4 min, or until the cream has thickened.

Étape 10

Add the butter & parmesan cheese. Stir & remove from the heat.

Étape 11

Serve with a lemon wedge & additional grated cheese if desired. Enjoy!