17 Gluten-Free Meal Prep For Moms With Allergic Kids

Meal prepping can feel overwhelming for busy moms, especially when kids have allergies. This guide offers 17 simple and tasty gluten-free meal prep ideas that are not only safe but also fun for the whole family. Enjoy stress-free cooking and keep mealtime exciting!

Chickpea and Sweet Potato Curry

This Chickpea and Sweet Potato Curry is a delightful dish that packs a punch of flavor while being gluten-free. The combination of chickpeas and sweet potatoes creates a hearty meal that is perfect for kids with allergies. The vibrant colors and rich textures make it appealing to both kids and adults alike.

In the image, you can see a warm bowl of curry, filled with tender chickpeas and chunks of sweet potato, garnished with fresh cilantro. Next to it, there’s a plate of fluffy white rice, which is a great side to soak up all the delicious curry sauce. This meal is not only nutritious but also easy to prepare, making it a go-to for busy moms.

Let’s get cooking!

Turkey and Spinach Stuffed Peppers

Stuffed peppers are a colorful and nutritious meal that kids will love. These turkey and spinach stuffed peppers are not only gluten-free but also packed with flavor. The vibrant red, yellow, and green peppers create an inviting dish that makes mealtime fun.

Each pepper is filled with a savory mixture of ground turkey, fresh spinach, and creamy cheese. This combination provides protein and essential nutrients, making it a great choice for kids with allergies. Plus, it’s easy to prepare and can be made ahead of time for busy weeknights.

To make these stuffed peppers, start by cooking the ground turkey until it’s browned. Then, mix in the spinach and cheese until everything is well combined. Stuff the mixture into halved peppers and bake until the peppers are tender. It’s a simple recipe that delivers big on taste!

Ingredients

• 4 bell peppers (any color)
• 1 lb ground turkey
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
3. In a skillet, heat olive oil over medium heat. Add ground turkey and cook until browned, about 5-7 minutes.
4. Stir in chopped spinach, ricotta cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
5. Stuff each pepper with the turkey mixture, pressing down gently to pack it in.
6. Top with shredded mozzarella cheese.
7. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly.
8. Let cool for a few minutes before serving. Enjoy!

Cauliflower Fried Rice

Cauliflower fried rice is a fantastic option for busy moms looking to make gluten-free meals for their kids. This dish is colorful and packed with veggies, making it appealing to little ones. The cauliflower acts as a great rice substitute, providing a healthy base without the carbs.

The vibrant green peas and bright orange carrots add a fun touch to the meal. Plus, it’s super easy to whip up in no time. You can customize it with your child’s favorite proteins or veggies, making it versatile for different tastes.

Here’s how to make this delicious cauliflower fried rice:

Ingredients

• 1 medium head of cauliflower, grated or riced
• 1 cup frozen peas
• 1 cup carrots, diced
• 2 eggs, beaten
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons sesame oil
• 2 green onions, chopped
• Salt and pepper to taste

Instructions

1. Prepare the Cauliflower: Start by ricing the cauliflower using a food processor or grater until it resembles rice.
2. Cook the Veggies: In a large skillet, heat sesame oil over medium heat. Add the diced carrots and cook for about 3-4 minutes until slightly tender.
3. Add the Cauliflower: Stir in the riced cauliflower and cook for another 5 minutes, stirring occasionally.
4. Scramble the Eggs: Push the cauliflower mixture to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully cooked.
5. Combine: Mix everything together, then add the peas and soy sauce. Stir well and cook for an additional 2-3 minutes. Season with salt and pepper to taste.
6. Serve: Garnish with chopped green onions and enjoy!

Baked Lemon Herb Chicken Thighs

Baked Lemon Herb Chicken Thighs are a fantastic option for busy moms looking to prepare meals for their allergic kids. This dish is not only gluten-free but also packed with flavor. The chicken thighs are juicy and tender, making them a hit with kids and adults alike.

The image showcases beautifully baked chicken thighs, glistening with a lemony glaze and garnished with fresh herbs. The vibrant colors of the dish, along with the lemon slices and roasted vegetables, make it visually appealing. This meal is perfect for meal prep, as it can be made in batches and stored for the week.

To make this dish, you’ll need simple ingredients that are easy to find. The combination of lemon juice, garlic, and herbs creates a delicious marinade that infuses the chicken with flavor. Pair it with some roasted veggies for a complete meal that your kids will love.

Ingredients

• 4 chicken thighs, skinless and boneless
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 lemon, sliced (for garnish)
• Fresh herbs (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper.
3. Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes.
4. Place the marinated chicken thighs on a baking sheet lined with parchment paper.
5. Arrange lemon slices around the chicken for added flavor.
6. Bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
7. Garnish with fresh herbs before serving. Enjoy!

Zucchini Noodles with Pesto

Zucchini noodles, or zoodles, are a fantastic gluten-free alternative to traditional pasta. They’re light, fresh, and perfect for kids with allergies. In this dish, the zoodles are tossed with vibrant pesto and topped with juicy cherry tomatoes. This meal is not only colorful but also packed with nutrients.

The beauty of zucchini noodles is their versatility. You can easily customize the dish by adding protein or other veggies. Plus, they cook quickly, making them a great option for busy moms.

To make this dish, you’ll need a spiralizer or a vegetable peeler to create the noodles. The pesto can be homemade or store-bought, depending on your time constraints. Fresh basil, garlic, pine nuts, and olive oil blend together to create a creamy sauce that coats the zoodles beautifully.

This meal is not just for kids; it’s a hit with adults too! Serve it warm or cold, and watch everyone enjoy a healthy, gluten-free meal.

Ingredients

• 2 medium zucchinis
• 1 cup cherry tomatoes, halved
• 1/2 cup basil pesto
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Spiralize the zucchinis to create noodles. If you don’t have a spiralizer, use a vegetable peeler to slice them into thin strips.
2. In a large skillet, heat olive oil over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes until slightly tender.
3. Remove from heat and stir in the basil pesto, mixing until the noodles are well coated.
4. Add the halved cherry tomatoes and season with salt and pepper to taste.
5. Serve immediately, garnished with fresh basil leaves.

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is a classic dish that brings together tender beef, vibrant broccoli, and a savory sauce. This meal is not only gluten-free but also packed with nutrients, making it a great choice for families with kids who have allergies. The colorful ingredients make the dish visually appealing, and the flavors are sure to please even the pickiest eaters.

In this recipe, we use fresh broccoli and carrots, which add crunch and sweetness. The beef is marinated for extra flavor, ensuring every bite is delicious. Serve it over rice for a complete meal that’s quick to prepare and perfect for busy weeknights.

Ingredients

• 1 pound beef sirloin, sliced thin
• 2 cups broccoli florets
• 1 cup carrots, sliced
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon sesame seeds (optional)
• Cooked rice for serving

Instructions

1. Marinate the Beef: In a bowl, combine sliced beef, gluten-free soy sauce, and cornstarch. Mix well and let it sit for about 15 minutes.
2. Stir-Fry the Vegetables: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add broccoli and carrots, cooking for about 3-4 minutes until they are tender but still crisp. Remove from the pan and set aside.
3. Cook the Beef: In the same pan, add the remaining oil. Add minced garlic and ginger, stirring for about 30 seconds. Then, add the marinated beef and cook until browned, about 5-7 minutes.
4. Combine: Return the vegetables to the pan with the beef. Stir everything together and cook for an additional 2 minutes.
5. Serve: Sprinkle sesame seeds on top if desired. Serve the stir-fry over cooked rice and enjoy!

Gluten-Free Pancakes with Berries

Gluten-free pancakes are a fantastic breakfast option for kids with allergies. They are fluffy, delicious, and easy to make. Topped with fresh berries, these pancakes not only look appealing but also add a burst of flavor and nutrition. The combination of strawberries and blueberries is a classic that kids love.

Making gluten-free pancakes is simple. You can use gluten-free flour blends available at most grocery stores. Just mix the dry ingredients, add your wet ingredients, and cook them on a hot skillet. The result is a stack of pancakes that everyone will enjoy.

These pancakes are perfect for meal prep. You can make a big batch and freeze them for busy mornings. Just pop them in the toaster or microwave, and they’re ready to go!

Ingredients

• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk (dairy or non-dairy)
• 1 large egg
• 2 tablespoons melted butter or oil
• 1 teaspoon vanilla extract
• Fresh berries for topping
• Maple syrup for serving

Instructions

1. In a bowl, mix the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
3. Combine the wet and dry ingredients, stirring until just mixed. Let the batter sit for a few minutes.
4. Heat a skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake.
5. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. Serve warm with fresh berries and a drizzle of maple syrup.

Quinoa and Black Bean Salad

This Quinoa and Black Bean Salad is a colorful and nutritious option for busy moms with kids who have allergies. Packed with protein and fiber, it’s a great meal prep choice. The vibrant mix of black beans, quinoa, and fresh veggies makes it appealing to both kids and adults.

The salad is not only gluten-free but also incredibly easy to make. You can whip it up in no time, making it perfect for those hectic weekdays. Plus, it stores well in the fridge, so you can enjoy it throughout the week.

To make this salad, you’ll need cooked quinoa, black beans, cherry tomatoes, bell peppers, and a zesty dressing. It’s a dish that’s sure to please everyone at the table!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 bell pepper (any color), diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: In a medium pot, bring water to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and let cool.
2. Mix Ingredients: In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, diced bell pepper, and cilantro.
3. Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
4. Combine: Pour the dressing over the salad and toss gently to combine everything well.
5. Serve: Enjoy immediately or chill in the fridge for an hour to let the flavors meld together.

Lentil and Vegetable Soup

Lentil and vegetable soup is a warm and comforting dish that fits perfectly into a gluten-free meal prep routine. This soup is packed with colorful veggies and hearty lentils, making it a nutritious choice for kids with allergies. The vibrant mix of carrots, bell peppers, and lentils creates a delightful blend of flavors and textures.

Preparing this soup is simple. Start by sautéing onions and garlic to build a flavorful base. Then, toss in your chopped vegetables and lentils. Add vegetable broth and let everything simmer until the lentils are tender. This soup is not only filling but also easy to store and reheat, making it ideal for busy moms.

Serve it with a slice of gluten-free bread for a complete meal. Your kids will love the taste, and you’ll appreciate how easy it is to make!

Coconut Curry Shrimp with Rice

Coconut Curry Shrimp with Rice is a delightful dish that brings a taste of the tropics right to your kitchen. The shrimp are cooked in a creamy coconut curry sauce, making them tender and full of flavor. Served over fluffy rice, this meal is both satisfying and easy to prepare, perfect for busy moms.

The vibrant colors in the dish are eye-catching. The shrimp glisten in their rich sauce, while the rice provides a lovely base. Fresh lime wedges add a zesty touch, making each bite refreshing. This meal is not just gluten-free; it’s also a hit with kids, making it a great choice for families with allergies.

To make this dish, you’ll need some simple ingredients. The combination of coconut milk, curry powder, and shrimp creates a delicious sauce that pairs perfectly with rice. It’s a quick recipe, taking less than 30 minutes from start to finish, which is ideal for those hectic weeknights.

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 can (13.5 oz) coconut milk
• 2 tablespoons curry powder
• 1 tablespoon olive oil
• 2 cups cooked rice
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add shrimp and cook until they turn pink, about 3-4 minutes.
3. Stir in coconut milk and curry powder. Simmer for 5 minutes.
4. Add lime juice, salt, and pepper. Stir well.
5. Serve over cooked rice and garnish with fresh cilantro and lime wedges.

Roasted Vegetable Medley

Roasted vegetable medley is a delightful dish that brings together a variety of colorful veggies. This dish is not only gluten-free, but it also caters to kids with allergies, making it a perfect choice for busy moms. The vibrant carrots, bell peppers, and zucchini create a feast for the eyes and the taste buds.

To make this medley, you can use seasonal vegetables. Roasting them enhances their natural sweetness and adds a lovely caramelized flavor. This dish is versatile and can be served as a side or even as a main course when paired with a protein.

Here’s how to whip up this easy roasted vegetable medley:

Ingredients

• 2 cups carrots, cut into sticks
• 2 cups bell peppers, sliced (any color)
• 2 cups zucchini, sliced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the carrots, bell peppers, and zucchini.
3. Drizzle with olive oil and sprinkle garlic powder, oregano, salt, and pepper. Toss until all vegetables are well coated.
4. Spread the vegetables evenly on a baking sheet.
5. Roast in the oven for about 25-30 minutes, or until the veggies are tender and slightly charred.
6. Remove from the oven and let cool slightly before serving.

Chicken Taco Bowls

Chicken taco bowls are a fantastic meal prep option for busy moms with kids who have allergies. These bowls are not only gluten-free but also packed with flavor and nutrition. The combination of shredded chicken, fresh vegetables, and crispy tortilla chips makes for a satisfying meal that everyone will love.

In the image, you can see a colorful bowl filled with shredded chicken, diced tomatoes, corn, and avocado slices, all nestled in a bed of tortilla chips. The vibrant colors make it visually appealing, and the fresh ingredients promise a delicious taste. This meal is perfect for lunch or dinner and can be easily customized to suit your family’s preferences.

Making chicken taco bowls is simple and fun. You can prepare the chicken in advance and store it in the fridge. When it’s time to eat, just assemble the bowls with your favorite toppings. This way, each family member can create their own perfect bowl!

Ingredients

• 2 cups cooked shredded chicken
• 1 cup corn (canned or frozen)
• 1 cup diced tomatoes
• 1 avocado, sliced
• 1 cup tortilla chips
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. Prepare the Chicken: If you haven’t done so already, cook and shred the chicken. You can use a slow cooker, poach it, or bake it in the oven.
2. Mix the Ingredients: In a large bowl, combine the shredded chicken, corn, diced tomatoes, lime juice, salt, and pepper. Stir until well mixed.
3. Assemble the Bowls: In each serving bowl, place a handful of tortilla chips. Top with the chicken mixture, avocado slices, and chopped cilantro.
4. Serve: Enjoy immediately, or cover and store in the fridge for later. These bowls are great for meal prep!

Fruit and Nut Energy Bites

Fruit and nut energy bites are a fantastic snack for kids, especially those with allergies. They are easy to make and packed with nutrients. These little bites are perfect for busy moms looking for quick, healthy options. You can customize them with your favorite fruits and nuts.

In the image, you can see a plate filled with round energy bites. They are made from a mix of nuts and dried fruits, giving them a colorful and inviting look. The bites are not only tasty but also provide a good energy boost for active kids.

Making these energy bites is a breeze. You just need to combine the ingredients, roll them into balls, and they’re ready to go. They’re great for lunchboxes or as an after-school snack. Plus, they are gluten-free, making them safe for kids with gluten allergies.

Ingredients

• 1 cup rolled oats
• 1/2 cup nut butter (like almond or peanut butter)
• 1/3 cup honey or maple syrup
• 1/2 cup chopped nuts (like almonds or walnuts)
• 1/2 cup dried fruit (like cranberries or raisins)
• 1/4 cup mini chocolate chips (optional)
• 1 teaspoon vanilla extract

Instructions

1. Mix Ingredients: In a large bowl, combine rolled oats, nut butter, honey, chopped nuts, dried fruit, chocolate chips, and vanilla extract. Stir until well combined.
2. Form Bites: Use your hands to roll the mixture into small balls, about 1 inch in diameter.
3. Chill: Place the energy bites on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to firm up.
4. Store: Once chilled, transfer the bites to an airtight container. They can be stored in the fridge for up to a week.

Savory Quinoa Breakfast Bowls

Quinoa breakfast bowls are a fantastic way to start the day, especially for moms with kids who have allergies. This dish is not only gluten-free but also packed with nutrients. The image shows a beautiful bowl filled with fluffy quinoa, topped with a perfectly cooked egg, fresh cherry tomatoes, and creamy avocado slices. The vibrant colors make it visually appealing and inviting.

Quinoa is a great base for breakfast as it provides protein and fiber. You can customize these bowls with your favorite toppings. Whether your kids love eggs, veggies, or a sprinkle of cheese, there’s plenty of room for creativity.

Here’s a simple recipe to make your own savory quinoa breakfast bowls:

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 4 large eggs
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Rinse the quinoa under cold water. In a pot, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy.
2. While the quinoa cooks, bring a small pot of water to a gentle boil. Carefully add the eggs and cook for about 6-7 minutes for soft-boiled eggs. Remove and place in cold water to stop cooking.
3. Once the quinoa is ready, fluff it with a fork and season with salt and pepper.
4. To assemble, place a generous scoop of quinoa in each bowl. Top with sliced avocado, halved cherry tomatoes, and a soft-boiled egg. Drizzle with olive oil and sprinkle with cilantro.
5. Serve immediately and enjoy a nutritious breakfast that your kids will love!

Egg Muffins with Spinach and Cheese

Egg muffins are a fantastic option for busy moms looking to prepare gluten-free meals for their kids. These little bites are packed with protein and veggies, making them a nutritious choice. The image shows delightful egg muffins filled with vibrant spinach and creamy cheese, perfectly baked to golden perfection. They are not only easy to make but also fun for kids to eat!

To whip up these egg muffins, you’ll need a few simple ingredients. The combination of eggs, fresh spinach, and cheese creates a delicious flavor that everyone will love. Plus, they are easy to customize. You can add other veggies or proteins based on your kids’ preferences.

These muffins are perfect for meal prep. You can make a batch at the beginning of the week and store them in the fridge for quick breakfasts or snacks. Just pop them in the microwave for a few seconds, and they’re ready to go!

Ingredients

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup milk
• Salt and pepper to taste
• Optional: diced tomatoes or bell peppers

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper.
3. Add the chopped spinach and cheese to the egg mixture. If you’re using any optional veggies, toss them in as well.
4. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
6. Allow them to cool slightly before removing from the tin. Enjoy warm or store in the fridge for later!

Stuffed Acorn Squash with Wild Rice

Stuffed acorn squash is a delightful dish that brings warmth and comfort to the table. This recipe is perfect for moms looking to prepare gluten-free meals for their kids with allergies. The image shows a beautifully roasted acorn squash filled with a colorful mixture of wild rice, cranberries, and pecans. The vibrant colors and textures make it not only appealing but also nutritious.

The combination of sweet and savory flavors in this dish is sure to please everyone. The wild rice adds a nutty flavor and chewy texture, while the cranberries provide a pop of sweetness. Pecans add a nice crunch, making each bite satisfying. This meal can be served as a main dish or as a side, making it versatile for any occasion.

Preparing stuffed acorn squash is simple and can be done ahead of time. Just roast the squash, prepare the filling, and stuff it before serving. It’s a great way to sneak in healthy ingredients while keeping meals exciting for kids.

Ingredients

• 2 medium acorn squash
• 1 cup wild rice
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squash in half and scoop out the seeds. Place them cut-side down on a baking sheet and roast for about 30 minutes, or until tender.
3. While the squash is roasting, rinse the wild rice under cold water. In a pot, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the rice is tender.
4. In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until soft and fragrant.
5. Once the rice is cooked, mix it with the sautéed onion, garlic, cranberries, and chopped pecans. Season with salt and pepper.
6. Remove the squash from the oven and carefully flip them over. Stuff each half with the wild rice mixture.
7. Return the stuffed squash to the oven and bake for an additional 10-15 minutes.
8. Garnish with fresh parsley before serving.

Gluten-Free Pasta Primavera

Gluten-Free Pasta Primavera is a colorful and healthy dish that brings together fresh vegetables and gluten-free pasta. This meal is perfect for busy moms looking to prepare something nutritious for their kids with allergies. The vibrant colors of the cherry tomatoes, zucchini, and fresh herbs make this dish visually appealing and appetizing.

In this recipe, you can use any gluten-free pasta of your choice. The combination of sautéed vegetables adds a delightful crunch and flavor. This dish is not only easy to make but also quick, making it a great option for weeknight dinners.

Let’s get started with the ingredients and steps to create this delicious meal!

Ingredients

• 8 oz gluten-free pasta
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced
• 1 bell pepper, diced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil and oregano for garnish

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the gluten-free pasta and cook according to package instructions. Drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then, add the zucchini, bell pepper, and broccoli. Cook for about 5-7 minutes until the vegetables are tender.
3. Add Tomatoes: Stir in the halved cherry tomatoes and cook for another 2-3 minutes until they soften slightly.
4. Combine: Add the cooked pasta to the skillet with the vegetables. Toss everything together and season with salt and pepper to taste.
5. Serve: Garnish with fresh basil and oregano before serving. Enjoy your healthy and colorful Gluten-Free Pasta Primavera!