Gluten-Free Summer Veggie Brown Rice Pasta
This recipe creates a vibrant gluten-free pasta dish featuring brown rice pasta tossed with a colorful array of sautéed summer vegetables like zucchini, yellow squash, broccoli, and red peppers. Finished with a flavorful pesto sauce and fresh basil, it's a quick, healthy, and satisfying meal, perfect for a light lunch or dinner.
Equipment
- 1 Large Pot For boiling pasta
- 1 Large skillet or frying pan For sautéing vegetables
- 1 Cutting Board
- 1 Chef's knife
- 1 Colander For draining pasta
Ingredients
Main
- 2 cups Brown Rice Pasta
- ½ Zucchini
- ½ Yellow Squash
- 1 cup Broccoli
- ¼ cups Chopped Onions
- ¼ cups Red Peppers
- ½ cups Cauliflower
- 2 Tablespoons Olive Oil
- 1 Tablespoon Pesto Sauce
- 1 Tablespoon Basil Leaves
Instructions
- Bring a large pot of generously salted water to a rolling boil.
- While water heats, chop zucchini, yellow squash, broccoli, cauliflower, onions, and red peppers into bite-sized pieces.
- Add brown rice pasta to boiling water and cook according to package directions until al dente, stirring occasionally.
- Heat olive oil in a large skillet over medium-high heat.
- Add chopped onions, broccoli, and cauliflower to the skillet and sauté for 3-4 minutes until slightly tender-crisp.
- Add zucchini, yellow squash, and red peppers to the skillet and continue to sauté for another 3-5 minutes until all vegetables are tender-crisp.
- Drain the cooked brown rice pasta using a colander, reserving a splash of pasta water if desired.
- Add the drained pasta to the skillet with the sautéed vegetables.
- Stir in the pesto sauce and fresh basil leaves, tossing to combine everything evenly.
- Serve immediately, optionally with a drizzle of extra olive oil or fresh herbs.
Notes
When cooking brown rice pasta, ensure you use ample salted water and stir frequently to prevent sticking; it can be more delicate than wheat pasta. Aim for al dente, as it will continue to soften slightly when tossed with the hot vegetables. Sauté vegetables in batches if your pan is crowded to ensure even cooking and a nice sear rather than steaming. Add the pesto and fresh basil at the very end, off the heat, to preserve their vibrant flavor and aroma. A squeeze of lemon juice or a sprinkle of Parmesan (if not strictly vegan/dairy-free) could further elevate the dish.