Spring Pasta Sauce

by angelaskitchen on May 4, 2007

AK canning jar

Asparagus is on sale and we were in the mood for pasta (gluten free, of course).  After digging around in the fridge, I found a few more things to toss together in a quick and simple sauce.  It turned out so yummy, I thought I would post it to show how to blend a few ingredients into something fab.  Try different veggies, or mix up the seasonings.  Experiment and play in the kitchen.  You won’t be sorry!

Spring Pasta Sauce
Recipe type: gluten free, dairy free, gfcf, vegetables, sauce
Serves: 6
  • 3 to 4 tablespoons olive oil
  • 1 med zucchini, trimmed and chopped
  • ½ a bunch of asparagus (about 10 stalks), trimmed and cut 1½" lengths
  • 1 cup chopped sweet yellow onion
  • 2 tablespoons minced or sliced garlic
  • 1 pint of cherry tomatoes
  • ½ cup gluten free chicken or vegetable stock
  • salt and pepper, to taste
  1. Heat 2 tablespoons oil in a skillet over medium-high heat. Sauté zucchini and asparagus until crisp tender. Set vegetables aside on a plate.
  2. Heat another tablespoon oil and cook onions until transparent. Add garlic, tomatoes, stock and season with salt and pepper. Allow to simmer until tomatoes "pop."
  3. Add zucchini and asparagus back to pan and cook for about 2 to 5 minutes until sauce is the thickness you are looking for and veggies are all heated through.
  4. Serve on cooked gluten free pasta.


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    Angela's Kitchen by Angela Litzinger is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
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