You are here: Home » Recipes » Gluten-Free Penne Pasta Primavera Gluten-Free Penne Pasta Primavera Recipe by Our Cookbook Collection Yield 4 servings PrintEmail Ingredients 5 spears asparagus, trimmed, cut into 1-inch diagonal slices (about 1 cup)1/4 pound snow peas, trimmed and halved diagonally (about 1 cup)1/2 teaspoon salt4 cups hot cooked gluten-free penne1/2 cup Parmesan cheese or cheese alternative2 tablespoons dry white wine2 tablespoons rice wine vinegar1 tablespoon extra-virgin olive oil1 garlic clove, minced1 teaspoon onion powder1/4 teaspoon white pepper1 cup red grape tomatoes or cherry tomatoes, halved1/4 cup coarsely chopped onion, sauteed until tender1/4 cup coarsely chopped fresh flat-leaf parsley Instructions Cook the asparagus and snow peas in a pot of boiling, salted water just until barely done, 1 to 2 minutes. Drain and immerse in ice water to stop the cooking process and preserve the color. Transfer the vegetables to a large serving bowl, add the penne, and toss with the Parmesan. In a screw-top jar, combine the wine, vinegar, oil, garlic, onion powder, and pepper and shake vigorously until well blended. Pour over the penne and vegetables and toss to coat thoroughly. Add the tomatoes, onion, and parsley and toss to coat thoroughly. Let stand at room temperature so the flavors blend, about 30 minutes, and serve at room temperature. This recipe was originally printed in 100 Best Gluten-Free Recipes by Carol Fenster; reprinted courtesy of Wiley Publishing.