Makes 2 to 4 servings
This colorful pasta dish is loaded with tender roasted vegetables and tossed together in a light tomato sauce that leaves everything moist and flavorful. It’s a great dish to serve when gathered around the table with friends and family, even those who may not eat the same way. If you’re serving others, feel free to add a small dash of olive oil to their individual dishes just prior to serving, and they’ll never miss a thing!
3 cups cherry or grape tomatoes
1 cup sliced red onion
1 cup diced zucchini
1 cup diced carrot
1 cup diced asparagus
10 garlic cloves, skin on
½ teaspoon lemon juice
¼ teaspoon sea salt
¼ teaspoon red pepper flakes (optional)
12 ounces gluten-free pasta (see Tips)
4 cups arugula (optional)
Additional sea salt, dulse, and/ or black pepper to taste
Preheat the oven to 400°F.
Spread out the tomatoes, red onion, zucchini, carrot, asparagus, and garlic on two baking trays lined with parchment paper and roast the vegetables for 15 to 20 minutes until tender.
Peel all the roasted garlic cloves (being careful not to burn your fingers) and place 4 of them in the blender along with 1 cup of the roasted tomatoes, the lemon juice, sea salt, and the optional red pepper flakes. Blend the ingredients until a light, smooth tomato sauce forms.
Prepare 12 ounces of gluten-free pasta according to the directions on the packaging. Drain the pasta and transfer to a mixing bowl.
Toss the pasta in the tomato sauce. There should be just enough sauce to lightly coat the noodles. Add the remaining roasted tomatoes, red onion, zucchini, asparagus, and garlic cloves. Toss gently to combine.
Serve the pasta over a bed of arugula if desired, and add an extra sprinkle of sea salt, dulse, and/or black pepper to taste.
TIPS:
• Look for a gluten-free pasta made from rice, quinoa, beans, or lentils. Try to avoid the varieties that contain corn.
• While this pasta is lightly tossed in a small amount of tomato sauce for flavor, if you want a hearty portion of tomato sauce on top of your pasta, try pairing this recipe with the tomato sauce recipe used in the Ratatouille recipe on page 400.
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