Dairy-Free Garden Fresh Veggie Pasta
Experience the vibrant flavors of summer with Dairy-Free Garden Fresh Veggie Pasta, a wholesome recipe bursting with fresh produce and perfect for anyone seeking a healthy, plant-based meal. Featuring gluten-free pasta tossed with a colorful array of garden-fresh vegetables—like zucchini, cherry tomatoes, and yellow squash—this dish is elevated by aromatic garlic, a touch of lemon juice, and nutrient-packed nutritional yeast for a cheesy twist without the dairy. Finished with fresh torn basil and tender baby spinach, this quick and easy pasta dish is ready in just 35 minutes and serves as a delightful centerpiece for weeknight dinners or casual gatherings. Packed with flavor, texture, and nourishing goodness, it’s a guilt-free comfort food that everyone will love!
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Recipe Information
Ingredients
- 12 oz Gluten-free pasta (e.g., penne or spaghetti)
- 2 tbsp Olive oil
- 3 large Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 1 medium Zucchini, sliced into half moons
- 1 medium Red bell pepper, thinly sliced
- 1 medium Yellow squash, sliced into half moons
- 2 cups Baby spinach
- 1 cup Fresh basil leaves, torn
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Lemon juice
- 0.25 cup Nutritional yeast
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the cherry tomatoes, zucchini, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.
Stir in the yellow squash and continue to cook for another 4 minutes. The key is to have all the veggies tender but still crisp.
Add the baby spinach to the skillet, stirring until wilted, about 2 minutes.
Season the vegetables with salt and black pepper. Add the cooked pasta to the skillet and toss everything together to combine.
Remove from heat and drizzle with lemon juice. Sprinkle nutritional yeast and torn basil leaves over the pasta and toss gently to coat.
Serve warm and enjoy your Dairy-Free Garden Fresh Veggie Pasta!
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2084 mg | 91% | |
| Total Carbohydrate | 175.4 g | 64% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 34.3 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3594 mg | 76% | |
*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.
