Gluten-Free Pasta with Beans
Indulge in the hearty, nutrient-packed goodness of Gluten-Free Pasta with Beans, a colorful and wholesome dish that's perfect for satisfying your cravings while staying health-conscious. This recipe combines tender gluten-free pasta with a vibrant medley of sautéed veggies—like zucchini, red bell pepper, and baby spinach—infused with aromatic garlic, onions, and dried oregano. Protein-rich white beans and juicy diced tomatoes create a luscious, thick sauce, while a sprinkle of fresh basil adds a burst of earthy freshness. Ready in just 45 minutes, this gluten-free favorite is ideal for busy weeknights or casual gatherings, and optional Parmesan topping lends a delightful touch of richness. Whether you're gluten-intolerant, vegan (with dairy-free adjustments), or simply on the lookout for a flavorful pasta recipe, this dish promises a satisfying blend of taste and texture. Perfectly balanced, easy-to-make, and deliciously wholesome—it's a recipe you'll want to savor again and again.
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Recipe Information
Ingredients
- 12 oz gluten-free pasta
- 2 tbsp olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 medium, chopped red bell pepper
- 1 medium, chopped zucchini
- 14.5 oz can diced tomatoes
- 15 oz can, drained and rinsed cooked white beans
- 2 cups baby spinach
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup, chopped fresh basil
- 0.5 cup, grated (optional) parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until it becomes translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the chopped red bell pepper and zucchini, and sauté for about 5 minutes until the vegetables begin to soften.
Pour in the canned diced tomatoes and cooked white beans, and stir the mixture well.
Add the dried oregano, red pepper flakes, salt, and black pepper. Cook the mixture for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in the baby spinach and cook for 2-3 minutes, until the spinach wilts into the sauce.
Combine the cooked pasta with the sauce in the skillet, and toss everything to coat the pasta evenly.
Remove from heat and stir in the chopped fresh basil.
Serve the pasta immediately, topped with freshly grated parmesan cheese, if desired.
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3911 mg | 170% | |
| Total Carbohydrate | 224.4 g | 82% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 36.6 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 866 mg | 67% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2825 mg | 60% | |
*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.
