Gluten Free Pasta Primavera


As the rain has continued to pour down on us here in Austin, we turned to a warm, comforting pasta dish for a filling dinner. Using Ancient Harvest organic quinoa pasta and a ton of veggies, this dish is a great 1 pot option for a quick, healthy dinner.  Ingredients:

1 cup Ancient Harvest penne pasta

1 zucchini

1/2 bunch lacing kale

1 portobello mushroom

3 cloves garlic

1/4 cup olive oil (or coconut oil or ghee)

1 can organic crushed tomatoes


1. Prepare pasta per instructions on the box

2. While pasta is cooking, lightly coat a pan with olive oil, coconut oil or ghee

3. Chop portobello + zucchini and sauté on medium heat until it begins to soften

4. Add in de-stemmed kale (chopped) and garlic cloves (chopped). Sautee for 1-2 minutes

5. Add in pasta sauce/crushed tomatoes. Let all ingredients come to a boil then bring down to a simmer for about 3-4 minutes

6. Once pasta is done, drain water & add pasta to the vegetable/sauce pan

7. Cook all together for another 3-4 minutes

8. Serve hot & enjoy!