Gluten . . . I think I love you.

So I recently tried to go gluten free to see if it would help make my headaches and leg aches go away.  I was gluten free for 5 1/2 weeks.  Unfortunately I didn't see a difference and have therefore decided to go ahead and eat gluten again. 

My favorite meal of ALL time is Pasta Primavera.  I haven't had pasta in over 6 weeks and decided to make pasta primavera tonight.  It was fabulous, as always.  I took a picture while I was making it....

It was eight o'clock by the time it was finished (I didn't start cooking until almost 7) and I was starving so I didn't happen to capture a picture of it on my plate. 
But I will give you the recipe.  I got this recipe from my favorite vegetarian cookbook, Recipes from a Vegetarian Goddess - Delectable Feast Through the Seasons by Karri Allrich. 

I have tweaked the original recipe to my liking and the recipe below is my tweaked version. 

Pasta Primavera

1 lb Linguini
3 Tablespoons Olive Oil

1 Yellow Onion, chopped

1 Medium Leem, white and light green parts only, sliced

4 Garlic Cloves, chopped or crushed

1 Large Carrot, peeled, julienned

1 Red Bell Pepper, chopped

1 Medium Zucchini, sliced, quartered

1/2 Cup Roma Tomatoes, chopped

1 Cup Vegetable Broth

1/4 Cup Dry White Wine
White Pepper

3 Tablespoons Cream

1/2 Cup Chopped Fresh Basil
1/2 Cupt Shredded Parmesan Cheese

Cook pasta as usual.

Heat the olive oil in a large skillet over medium heat and saute the onion and leek for 5 minutes.

Add the garlic, carrot, and red pepper and saute until carrots are tender.

Add the zucchini tomatoes, vegetable broth, wine, and white pepper.

Bring to a high simmer, then lower heat and cook for 3-5 minutes, until the vegetables are tender.
Stir in cream and fresh basil.

Drain the pasta and pour into warmed serving bowl.

Add 1/2 cup parmesan and mix together, then add the skillet vegetables

and sauce and toss together well.

-Enjoy-

Besides breaking up the recipes into ideal seasons, (Pasta Primavera comes from the Spring section) a very fun part of the cookbook is the little blurbs that go along with each recipe.  And this one is the best... "This appetizing dish could also be called Aphrodite's Pasta.  Set the mood with glowing rose colored candles and chilled glasses of white wine.  Then grab your love by the hand and step outside to drink in the colors of the sunset."

So Delicious....... You should try it!