Pasta Primavera con Pignoli (gluten free)

Inspired by the copious amount of vegetables leftover in my refrigerator! 

I've tried dozens of gluten free pasta but this is my favorite 

What you will need:

1 pkg gluten free pasta 

2 tablespoons extra virgin olive oil 

4 cloves garlic lightly crushed 

1/4 cup pine nuts 

2 tablespoons butter 

Salt and pepper to taste 

Shaved parmigiano cheese 

Red pepper flakes (optional)

Any veggies you have available 

I used:

1 carrot peeled then shaved 

1 small green pepper sliced in thin strips 

1 cup of frozen artichoke hearts, thawed

1 cup zucchini cut in thin strips 

1 handful of pitted kalamata olives, cut in half

3 medium sized fresh tomatoes (fresh for our garden) 

Bring a large pot of salted water to boil. When water begins to boil add pasta and cook Al dente 

Meanwhile, heat 2 tablespoons olive oil in a large skillet then add garlic. Cook garlic until soft and fragrant then add each vegetable one at a time (if using olives add these after garlic). Add tomatoes last and sauté briefly. Add two tablespoons of butter lightly toss everything together on low. 

Side note, between steps:

Heat the 1/2 tablespoon of olive oil in a small skillet add pine nuts and lightly toast them 

Drain pasta then add it to mixture. Sauté everything on high for about a minute.

Plate the pasta then top with parmigiano, pine nuts and red pepper flakes. 

Enjoy and buon appetito!