Gluten-Free Spaghetti with Tomato Sauce and Vegetables

Savor the vibrant flavors of this Gluten-Free Spaghetti with Tomato Sauce and Vegetables, a wholesome and satisfying twist on a classic Italian favorite. Perfect for gluten-free pasta lovers and packed with colorful, nutrient-rich vegetables like zucchini, carrots, and red bell peppers, this dish is as nutritious as it is delicious. The rich tomato sauce, infused with garlic, onions, dried basil, and oregano, is simmered to perfection for a comforting, home-cooked taste that’s hard to resist. Tossed with tender gluten-free spaghetti and finished with a sprinkle of fresh basil, this easy-to-make recipe is ready in just 45 minutes, making it a perfect choice for busy weeknights. Serve it as a hearty main course and elevate the dish with a touch of freshly grated Parmesan if desired. A healthy, gluten-free pasta recipe the whole family will love!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 oz Gluten-free spaghetti
• 2 tbsp Olive oil
• 3 cloves Garlic cloves
• 1 medium Yellow onion
• 1 medium Carrot
• 1 medium Zucchini
• 1 medium Red bell pepper
• 28 oz Canned crushed tomatoes
• 2 tbsp Tomato paste
• 1 tsp Dried basil
• 1 tsp Dried oregano
• 1 tsp Salt
• 0.25 tsp Ground black pepper
• 5 leaves Fresh basil leaves
• 0 optional Parmesan cheese (optional)

Directions

Step 1

Bring a large pot of salted water to a boil.

Step 2

Cook gluten-free spaghetti according to the package instructions. Once cooked, drain and set aside.

Step 3

While the pasta is cooking, heat olive oil in a large skillet over medium heat.

Step 4

Mince the garlic cloves and finely chop the onion, carrot, zucchini, and red bell pepper.

Step 5

Add the minced garlic and chopped onion to the skillet. Sauté for 2-3 minutes until fragrant and translucent.

Step 6

Add the chopped carrot, zucchini, and red bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.

Step 7

Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and ground black pepper. Reduce the heat and let the sauce simmer for 10-15 minutes, stirring occasionally.

Step 8

Taste the sauce and adjust seasoning as needed.

Step 9

Add the cooked gluten-free spaghetti to the skillet with the sauce. Toss to coat the noodles evenly.

Step 10

Chop the fresh basil leaves and sprinkle them on top of the spaghetti.

Step 11

Serve hot. If desired, top with freshly grated Parmesan cheese (optional).

Nutrition Facts

Serving size	(1728.3g)

Amount per serving	% Daily Value*
Calories	1263.7

Total Fat 41.8g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 25mg	0%
Sodium 5671.7mg	0%
Total Carbohydrate 201.7g	0%
Dietary Fiber 28.2g	0%
Total Sugars 64.1g
Protein 36.8g	0%

Vitamin D 6IU	0%
Calcium 689.3mg	0%
Iron 12.8mg	0%
Potassium 4175.1mg	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: 28.3%

Protein: 11.1%

Carbs: 60.7%