Pasta primavera is a classic vegetarian pasta dish that consists of pasta and fresh vegetables in almost equal quantities. So, its half pasta and half season fresh vegetables. Even the season fruits can be added for a tangy-sweet taste. I have used plums for the extra juicy flavor.
Diving into a plate of this tri-color corn-quinoa Garden pagodas is no less than enjoying a festival of color and flavor. Apart from being gluten free, their interesting shape is fun for both kids and adults. This version of Pasta Primavera has a perfect balance of taste and health due to the choice of Gluten free Pasta and fresh colorful vegetables and fruits.
It serves as a perfect lunch for the busy days. Sometimes, there are days when we don't have sufficient time to make and pack healthy lunch in the morning.
The garden pagodas pasta primavera is a perfect solution for those busy mornings. This can be easily prepared a night before and stored in refrigerator for the next day lunch. It can be enjoyed hot as well as cold. The cold version tastes equally good. The quantity of vegetables make it very filling and satisfying.
My kids are a fan of Italian pasta varieties. Especially, my elder girl has a special taste and craze for the pastas since she was just a year old. When kids start to learn their letters, they learn letter "P as Penguin". You won't believe if I state that my girl learnt the letter P as "P for Pasta & Pizza" instead of "P for Penguin" at the age of 14 months.
I even mentioned this in my motherhood blog that I had published some 6 years back (I think I need to include that blog on this site too)! The li'l one is no less. She is a pasta & pizza fan too.
I think it's the genetic factor that our girls carry the love for Italian food from us. My husband and I, both love to sink our teeth into the Italian cuisine whenever we get a chance. That's how our kids have gotten the love for this cuisine.
So, we had enough reasons for venturing to the streets of Rome, Venice and Naples.
From the grandeurs of Colosseum in Rome to the mesmerizing Gondolas experience in Venice, from the super-religious ambience of Vatican to the breathtaking scenic views and Blue Grotto of Capri Island in Naples, food was one big factor that added to a unique experience of these places. I must admit that Italy is a perfect amalgamation of rich culture, history and food.
Food comes naturally to the Italian people. Certainly, Italian food and culture go hand in hand. Food belongs to their history and culture as much as Raffaello and Leonardo da Vinci do.
Having said all this, my taste buds feel like having transported back to the Italian food adventure once again. Now, I am already fatasizing about the Paninis, Lasagnas, pizzas and pastas I tasted in the most soulful destination-'Italy' !
People always think that a restaurant is the best place to savor the best pastas. I would say 'No'! Great food starts with a few simple, fresh ingredients. The only thing you need to know is how to bring the best flavors to life.
So, I promise you, that with this recipe, you needn't even go to an Italian restaurant to enjoy a great pasta. You can prepare it in your home kitchen with no time and no hassles.
I have used Gluten Free, organic Corn & Quinoa blend 'Garden Pagodas' from Ancient Harvest brand for my pasta primavera recipe. You may replace these garden pagodas with any kind of pasta you like or have in your pantry. It's as easy as boiling pasta, sautéing season vegetables for a few minutes and then adding the two together with the flavors of your choice. And, you're done!
So, let's get started with my version of Gluten Free Garden Pagodas Pasta Primavera.
Gluten Free Garden Pagodas Pasta Primavera Serves: 2-3- 8 oz. pack of Gluten free Garden Pagodas (Quinoa & corn blend from Ancient Harvest or pasta of your choice)
- ½ cup shredded carrots
- A handful of frozen peas
- ½ cup cherry or grape tomatoes slit in halves
- ½ cup broccoli
- 1 whole bell pepper, seeded and sliced into strips
- 1 big plum diced
- 2 mozzarella cheese strings, thin round slices
- Fresh Parsley or cilantro to garnish
- 3 tbsp Olive Oil
- 4 Garlic cloves sliced
- 2 tbsp Balsamic Vinaigrette
- Salt and pepper to taste
- Bring a large pot of salted water to a boil.
- Add the Garden Pagodas Pasta and cook as per the packet instructions.
- Add the frozen peas, broccoli and carrots to the boiling water during the last 2 minutes of cooking.
- Reserve 1/2 cup cooking water, then drain the pasta and vegetables and rinse them with cold water to stop cooking as we don't want to overdo our pasta for the perfect bite.
- Heat Olive oil in a skillet over medium heat. Add sliced garlic. Let it brown for a few seconds.
- Once the flavor and aroma of garlic oozes out, add diced bell peppers and cherry tomatoes. Sauté for a minute and a half. Add diced plum and sauté for another minute.
- Now add 1 tsp of salt, 2 tbsp. of Balsamic Vinaigrette, mix and cook for a minute. Add ¼ cup reserved water from pasta cooking and boiled pasta with veggies. Mix everything nicely in the skillet and add freshly ground black pepper.
- Garnish with fresh parsley (or cilantro) along with the thin slices of mozzarella cheese. Serve it hot or refrigerate to savor the cold version.
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