Gluten-Free Garden Fresh Veggie Pasta
Bursting with vibrant flavors and wholesome ingredients, Gluten-Free Garden Fresh Veggie Pasta is a deliciously light and healthy meal perfect for any day of the week. Featuring nutrient-packed vegetables like juicy cherry tomatoes, zucchini, bell peppers, and tender baby spinach, this recipe creates a colorful medley that’s as satisfying as it is refreshing. Tossed with gluten-free pasta and infused with the bright zest and juice of fresh lemon, each bite is loaded with layers of flavor, from the aromatic garlic to the sprinkle of Parmesan cheese and fragrant basil. Finished with a touch of spice from red pepper flakes, this quick and easy dish is ready in just 35 minutes, making it ideal for busy weeknight dinners. Whether you’re gluten-free or simply craving a veggie-forward meal, this pasta recipe is a must-try for enjoying garden-fresh goodness year-round!
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Recipe Information
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
Instructions
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.
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.
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.
Reduce the heat to low and add the baby spinach to the skillet, stirring until wilted, about 2 minutes.
Season the vegetables with salt, black pepper, and red pepper flakes. Stir to combine.
Add the cooked pasta to the skillet, tossing to evenly coat with the vegetable mixture.
Sprinkle in the Parmesan cheese, fresh basil, lemon zest, and lemon juice. Toss again until everything is well combined and heated through.
Remove the skillet from the heat. Serve the garden fresh veggie pasta hot, garnished with additional Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3144 mg | 137% | |
| Total Carbohydrate | 174.3 g | 63% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 23.5 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 812 mg | 62% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2070 mg | 44% | |
*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.
