I call this my lazy primavera because all it takes is sauteeing some of your favorite veggies and adding your favorite jar of marinara then tossing in your go-to gluten-free pasta. It’s quick, simple and makes an amazing meal that I sometimes have a few nights a week! I’ve included it as a ‘recipe’ because there are a few tricks to make the sauce sing instead of one big mushy mess.
1 large zucchini, chopped
1 large yellow onion, finely chopped
1 cup of broccoli florets, chopped
2 cloves garlic, smashed and chopped
1 cup of baby spinach
1 cup of thinly sliced Tuscan kale
1 tablespoons of avocado oil or grapeseed oil
Sea salt to taste
Loads of freshly cracked black pepper
Optional: Fresh Italian parsley, roughly chopped / Crushed red pepper flakes
1 jar of Rao’s marinara sauce (or use your favorite!)
1 box of your fave gluten-free pasta (I like red lentil or brown rice penne for this, but do you!)
Cook pasta as directed, leave a little al dente, drain and set aside.
In a heavy-bottomed pot, heat oil until glistening. Add chopped onion and saute for two minutes until translucent but not browned. Add zucchini and kale. Saute for about 5 minutes, medium to high heat, continuing to stir. When vegetables are somewhat soft. Then add chopped broccoli and sauté until the broccoli is bright green but still slightly crunchy. Add babyvsoinch and quickly sauté until wilted. Remove vegetables from heat
When ready to eat, pour in a jar of marinara sauce. Bring to a boil and lower heat to simmer for about 2 minutes until fully heated. Pour in cooked pasta and mix well. Garnish with parsley and red pepper. Serve immediately.