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!

The Recipe: Spring Pasta Sauce


  • 3 to 4 tablespoons olive oil
  • 1 med zucchini, trimmed and chopped
  • 1/2 a bunch of asparagus, about 10 stalks, trimmed and cut 1 1/2" lengths
  • 1 cup chopped sweet yellow onion
  • 2 tablespoons minced or sliced garlic
  • 1 pint of cherry tomatoes
  • 1/2 cup gluten free chicken or vegetable stock
  • salt and pepper, to taste


  • Heat 2 tablespoons oil in a skillet over medium-high heat. Sauté zucchini and asparagus until crisp tender. Set vegetables aside on a plate.
  • 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."
  • 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.
  • Serve on cooked gluten free pasta.