Gluten-Free Spring Pasta For Spring Dinner
A delightful and healthy gluten-free pasta dish perfect for spring dinners, featuring fresh vegetables and shrimp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 8 oz gluten-free pasta
- 1 lb shrimp, peeled and deveined
- 2 cups asparagus, cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup peas
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the gluten-free pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add shrimp to the skillet and cook until they turn pink, about 3-4 minutes.
- Stir in asparagus, cherry tomatoes, and peas. Cook for an additional 5 minutes until vegetables are tender.
- Combine the cooked pasta with the shrimp and vegetable mixture. Season with salt and pepper to taste.
- Garnish with fresh basil before serving.
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Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- This dish can be served warm or cold as a pasta salad.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 200mg