Pasta Primavera - GF & DF

This recipe is in a gluten free & diary free translation but of course it can be made the other way too! Very easy recipe and quick too.  Feel free to add other vegetables - mushrooms would be good as well as other colors of bell peppers.

Roast at 400 degrees in an iron skillet about 10 minutes:

Sliced carrots (small bag of the mini peeled but in half)

Then add the following for about 5 minutes:

Coarsely chopped bell pepper (one large green pepper)
Coarsely chopped onion (one onion)

Then finally:

Sliced squash & zucchini (one of each)

Meanwhile - cook your noodles.  We had a GF corn pasta from HEB.  Any bow tie or egg noodle pasta will work.

As for sauce - I created a light sauce with chicken broth & corn starch.  Cream cheese would be awesome in a non dairy free world!  As for the corn starch sauce - just follow the directions on a can of corn starch for a white type gravy and make it a little thinner.

The reason I cooked the vegetables in stages was to get them all cooked just right.  Carrots will take the longest - plus I was prepping the other vegetables as I cooked the others in stages.

We added cooked chicken to our pasta dish too.

Enjoy!