Gluten-Free Penne Pasta with Vegetables
Discover the vibrant flavors of this Gluten-Free Penne Pasta with Vegetables—a wholesome and colorful dish that's both nourishing and delicious. Perfect for weeknight dinners or casual gatherings, this recipe combines al dente gluten-free penne with a medley of sautéed fresh vegetables like zucchini, bell peppers, cherry tomatoes, and spinach, seasoned with aromatic garlic, dried oregano, and a hint of black pepper. Finished with a sprinkle of parmesan cheese and fragrant basil leaves, this pasta is as visually stunning as it is satisfying. Ready in just 35 minutes, it's easy to prepare and packed with nutrients, making it ideal for anyone seeking a healthy, gluten-free meal. Whether you're accommodating dietary needs or simply craving a veggie-forward pasta dish, this recipe promises flavor, texture, and elegance in every bite!
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Recipe Information
Ingredients
- 250 grams gluten-free penne pasta
- 3 tablespoons olive oil
- 3 units garlic cloves
- 1 medium onion
- 2 units bell peppers
- 1 medium zucchini
- 200 grams cherry tomatoes
- 100 grams spinach leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 50 grams parmesan cheese
- 10 grams fresh basil leaves
Instructions
Bring a large pot of salted water to a boil. Add gluten-free penne pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, finely chop the garlic cloves and dice the onion. Slice the bell peppers and zucchini. Halve the cherry tomatoes.
In a large skillet, heat the olive oil over medium heat. Add the garlic and onion, and sauté for 2-3 minutes until the onion becomes translucent.
Add the sliced bell peppers and zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften.
Add the halved cherry tomatoes, and season with salt, black pepper, and dried oregano. Continue to cook for an additional 3-4 minutes.
Stir in the spinach leaves and cook just until wilted, about 1-2 minutes.
Add the cooked pasta to the skillet and toss everything together. Adjust seasoning with more salt and pepper if needed.
Grate the parmesan cheese over the pasta and toss to combine.
Serve the pasta hot, garnished with fresh basil leaves for added fragrance and flavor.
Nutrition Facts
Calories |
1341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 4738 mg | 206% | |
| Total Carbohydrate | 169.7 g | 62% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 36.9 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 726 mg | 56% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2455 mg | 52% | |
*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.
