This Gluten-Free Pasta is Chock-Full of Veggies
The veggies for this unique spring dish get immersed right in the pasta water along with the penne for a tender, flash-cooked result. Whip up a simple sauce in your blender and toss it all together...
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Cooking tools:
- Pot
- Colander
- Blender
- Serving bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Kitchen towel
- Stove
Ingredients
- 1 pound gluten-free penne
- 1 cup snap peas, sliced in half on the diagonal
- 1 bunch asparagus, trimmed and sliced into 1-inch pieces
- 1 bunch of dino kale, de-stemmed and chopped
- 1/4 cup vegan, soy-free, nut-free butter
- ⅓ cup olive oil
- 1 small bunch fresh chives
- juice and zest of one lemon
- salt
- pepper
- 1 tsp dried oregano
- red pepper flakes
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