Pasta Primavera (two ways)
Serves 8
30 mins prep
25 mins cook
55 mins total
This creamy, delicious, fresh pasta primavera. We've given you two ways to make it - one with pasta or one with gnocchi.
For the Roasted Veggies,
For the Salad,
For the Dressing,
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INSTRUCTIONS
Preheat the oven to 400F and prepare a baking tray with parchment paper.
Add the cubed zucchini, olives, artichokes, cherry tomatoes, and garlic cloves to the prepared baking tray.
Drizzle the olive oil on top and season with the salt and cracked black pepper.
Bake for 18 – 24 minutes until roasted, tender, and golden brown.
Remove from the oven and allow to cool slightly.
While the vegetables roast, cook the gnocchi or penne according to the instructions on the package. Allow to cool.
If using gnocchi, after boiling, add to a large pan over high heat with 1 knob of unsalted or herb butter. Cook and flip until golden brown. Season with salt, pepper, and your preferred spices. Set aside.
Drain and rinse the chickpeas. Set aside.
In a small bowl, mix and combine all of the ingredients for the dressing. Set aside.
In a large bowl, combine ALL of the ingredients.
Mix to combine and adjust seasoning to taste.
Serve this with extra herbs or feta on top and enjoy!
