Gluten-Free Garden Fresh Veggie Pasta

Bursting with vibrant flavors and wholesome ingredients, this Gluten-Free Garden Fresh Veggie Pasta is a quick and satisfying way to celebrate seasonal produce. Tender gluten-free pasta is tossed with a medley of sautéed cherry tomatoes, zucchini, bell peppers, and baby spinach, all enlivened by hints of garlic, red pepper flakes, and freshly squeezed lemon juice. A sprinkle of Parmesan and fresh basil ties it all together, creating a light yet hearty dish that’s perfect for weeknight dinners or crowd-pleasing meals. Ready in just 35 minutes, this recipe delivers restaurant-worthy flavor while being gluten-free and packed with nutrients. Whether you’re serving it as a main course or pairing it with a crisp side salad, it’s a delicious way to bring the garden to your table!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces Gluten-free pasta
• 2 tablespoons Olive oil
• 3 cloves Garlic, minced
• 2 cups Cherry tomatoes, halved
• 1 medium Zucchini, sliced
• 1 large Bell pepper, diced
• 2 cups Baby spinach
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Red pepper flakes
• 0.5 cup Parmesan cheese, grated
• 0.25 cup Fresh basil, chopped
• 1 Lemon, zested and juiced

Directions

Step 1

In a large pot, bring water to a boil and add a pinch of salt. Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.

Step 2

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 3

Add the cherry tomatoes, zucchini, and bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and starting to caramelize.

Step 4

Reduce the heat to low and add the baby spinach to the skillet, stirring until wilted, about 2 minutes.

Step 5

Season the vegetables with salt, black pepper, and red pepper flakes. Stir to combine.

Step 6

Add the cooked pasta to the skillet, tossing to evenly coat with the vegetable mixture.

Step 7

Sprinkle in the Parmesan cheese, fresh basil, lemon zest, and lemon juice. Toss again until everything is well combined and heated through.

Step 8

Remove the skillet from the heat. Serve the garden fresh veggie pasta hot, garnished with additional Parmesan cheese and basil if desired.

Nutrition Facts

Serving size	(1336.7g)

Amount per serving	% Daily Value*
Calories	1243.4

Total Fat 45.7g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 3.8g
Cholesterol 40mg	0%
Sodium 3144.4mg	0%
Total Carbohydrate 174.3g	0%
Dietary Fiber 20.2g	0%
Total Sugars 23.5g
Protein 38.4g	0%

Vitamin D 0IU	0%
Calcium 812.4mg	0%
Iron 8.6mg	0%
Potassium 2070.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.6%

Protein: 12.2%

Carbs: 55.2%