Home Recipes Gluten-Free Linguine With Seasonal Vegetables By Veggies Don't BiteAugust 21, 2014 Search more like this vegangluten-freewinebakingveggie-brotholive-oilzucchinikaleslicepastacorngarlicremoveroast Read next Recipes Snoopy Is Headed Back to Space In Sweet New Trailer Recipes Sour, Sweet, Gone: Candy Fans Will Love This New Popcorn Recipes Butterball’s Turkey Talk Line Is Returning (& We’re Hungry Already) Recipes Target’s Special Military Discount Is Back & Longer Than Ever This Year Recipes The Chatter Telephone Is Back & It Makes Real Phone Calls Summer in a bowl, this fresh and simple pasta dish brings together all your favorite summer vegetables. Easy, flavorful and full of color!Ingredients: 2 ears of corn (about 2 cups) 3 cups shredded fresh kale 2 leeks, sliced (white part only) 1 zucchini, cut in half and sliced 12 ounces cherry tomatoes, sliced in half (Sophia used a mixed heirloom kind) 2 sprigs rosemary 1 tablespoon chopped garlic ½ cup white cooking wine (make sure it is vegan to make this dish fully vegan) olive oil, or veggie broth if avoiding oil (Sophia used the garlic infused olive oil from Round Pond) Himalayan pink salt and ground black pepper to taste 1 package gluten free linguine (or other pasta) A note from the chef: If you prefer not to use the white wine, you can sub veggie broth, it may lead to a slightly different taste but still works well. You can sub another green for the kale, such as chard or spinach. To make this quick and easy, use frozen corn instead of the fresh. That way you do not need to roast it. Method: 1. Wash all veggies. Preheat the oven to 350. Roast the ears of corn for 10-15 minutes with a drizzle of olive oil or veggie broth and a dash of salt on a baking sheet covered with parchment. When done slice kernels off. 2. Shred kale and slice leeks, zucchini and cherry tomatoes. In a pan over medium heat sauté garlic and leeks for 3-4 minutes or until leeks soften a bit. Add kale and zucchini until zucchini is barely soft. Add corn, olive oil (or veggie broth), salt, pepper and white wine (or veggie broth) and toss. Place rosemary in the mixture, top with tomatoes and allow to sit over low heat in order for the rosemary to infuse the dish and the tomatoes to wilt a bit. Remove from heat as soon as tomatoes begin to soften and set aside. Remove rosemary from the pan. 3. Cook pasta according to package directions. As soon as pasta is done cooking, drain in pasta strainer and rinse with warm water to remove starch. Transfer to a bowl and add mixture. Toss well. You can drizzle with more olive oil if you prefer. Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.