Gluten-Free Spaghetti with Fresh Vegetables

Bright, fresh, and naturally gluten-free, this Gluten-Free Spaghetti with Fresh Vegetables is a nourishing weeknight dinner that’s as easy to make as it is delicious. Toss gluten-free spaghetti with a medley of sautéed cherry tomatoes, zucchini, red bell pepper, and tender spinach for a dish bursting with vibrant colors and flavors. Infused with fragrant garlic, Italian herbs, and a hint of optional red pepper flakes for a slight kick, this meal can be customized with freshly grated Parmesan for added richness or left dairy-free and vegan. Ready in just 35 minutes, this quick and healthy pasta recipe is perfect for busy evenings and an excellent choice for anyone looking for a hearty, veggie-packed gluten-free option. Don’t forget the finishing touch: a sprinkle of fresh basil for that irresistible pop of flavor!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces Gluten-free spaghetti
• 3 tablespoons Olive oil
• 3 cloves Garlic cloves, minced
• 2 cups Cherry tomatoes, halved
• 1 medium Zucchini, diced
• 1 Red bell pepper, sliced
• 2 cups Spinach leaves
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 teaspoon Dried Italian herbs
• 0.25 teaspoons Crushed red pepper flakes (optional)
• 0.25 cups Parmesan cheese, grated (optional for serving, omit for vegan option)
• 2 tablespoons Fresh basil leaves, chopped

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the gluten-free spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the cooked spaghetti aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn.

Step 3

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

Step 4

Stir in the spinach leaves and cook for another 1-2 minutes, until just wilted.

Step 5

Season the vegetables with salt, black pepper, dried Italian herbs, and optional crushed red pepper flakes. Mix well to combine.

Step 6

Add the cooked spaghetti to the skillet and toss to combine with the vegetables. If the mixture seems dry, add a splash of the reserved pasta water to loosen it.

Step 7

Taste and adjust seasoning as needed. Plate the spaghetti and vegetables, and optionally top with grated Parmesan cheese (skip this step for a vegan option).

Step 8

Garnish with fresh basil leaves and serve warm. Enjoy your gluten-free spaghetti with fresh vegetables!

Nutrition Facts

Serving size	(1099.8g)

Amount per serving	% Daily Value*
Calories	1261.0

Total Fat 64.2g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 35.7mg	0%
Sodium 2167.2mg	0%
Total Carbohydrate 138.7g	0%
Dietary Fiber 14.6g	0%
Total Sugars 18.0g
Protein 40.9g	0%

Vitamin D 0IU	0%
Calcium 835.3mg	0%
Iron 6.9mg	0%
Potassium 1983.2mg	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: 44.6%

Protein: 12.6%

Carbs: 42.8%