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
Author: Angela Litzinger at test.angelaskitchen.com
Recipe type: gluten free, dairy free, gfcf, vegetables, sauce
Serves: 6
Ingredients
- 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
Instructions
- 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.
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