Allergy-Friendly Lemon and Garlic Pasta Primavera

This dish is a great and tasty way to use summer vegetables. Feel free to add your favorites.

Have I mentioned how much I love lemons, especially in summer recipes? Last year we planted a lemon tree in our yard and it's just starting to grow fruit. I'm really excited to have my own, homegrown lemons. I'll put them in everything!

This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Enjoy!

Pasta Primavera

1 package rice pasta of your choice

1 tablespoon olive oil

2 cloves garlic, minced

1 medium zucchini, diced

1 medium yellow squash, diced

1cup broccoli (or asparagus, or green beans), cut into bite size pieces

1 cup frozen peas, thawed

1 cup fresh spinach or kale, chopped

Juice from 1/2 a lemon

1/2 cup vegetable broth

1/2 teaspoon fresh lemon zest

12 grape or cherry tomatoes, cut in half

1 tablespoon fresh parsley, chopped

3 scallions, thinly sliced. (optional)

Salt and pepper to taste

Cook the pasta according to package directions, drain and set aside.

In a large pan heat the olive oil over medium heat. 

Add garlic and sauté for about 30 seconds until fragrant.

Add squash, broccoli and kale and sauté until slightly softened, about 3 minutes.

Add broth and lemon juice. Bring to a simmer and cook for about 4-5 minutes until veggies are soft and sauce is reduced by about 1/2.

Add peas during the last 2 minutes of cooking.

Add salt and pepper to taste.

Remove from heat.

Add the pasta, lemon zest, parsley and scallions to the sauce and toss.

Adjust seasoning and serve.

I added some crushed red pepper flakes to add a bit of a kick!