Recipe Creator

Based on the dietary preferences, allergies, and available ingredients provided, I've come up with a suitable recipe for you! I call it "Gluten-Free Vegetarian Pasta Primavera". Before we proceed, I'd like to clarify that the pasta mentioned in your available ingredients should be gluten-free. There are many varieties of gluten-free pasta on the market, made from corn, quinoa, lentils, chickpeas, and other alternatives to wheat. Make sure to choose a variety that suits your preferences. Gluten-Free Vegetarian Pasta Primavera Ingredients: 2 tomatoes 1 cucumber 2 bell peppers (any color) 1 onion 3 cloves of garlic 2 tablespoons of olive oil 250g of gluten-free pasta Instructions: Start by preparing your vegetables: Dice the tomatoes, cucumber, and bell peppers into bite-sized pieces. Chop the onion and garlic finely. Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to the package instructions until al dente. Make sure not to overcook it, as gluten-free pasta can become mushy if overdone. While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Add the chopped onion and garlic. Sauté until the onion is translucent and the garlic is fragrant. Add the diced bell peppers to the pan and continue to sauté until they begin to soften, about 5 minutes. Add the diced tomatoes and cucumber to the pan. Stir well and cook until the vegetables are heated through but still retain their crunch. Once the pasta is cooked, drain it and reserve a cup of the pasta water. Combine the cooked pasta with the sautéed vegetables in the pan. Stir well, adding a bit of the reserved pasta water if needed to help the ingredients combine and create a light sauce. Season with salt and pepper to taste. Serve immediately while hot. Enjoy your Gluten-Free Vegetarian Pasta Primavera!