Gluten-Free Spaghetti with Fresh Vegetables
This vibrant Gluten-Free Spaghetti with Fresh Vegetables recipe is a celebration of fresh, wholesome ingredients and simple preparation. Perfect for a quick weeknight dinner or a light lunch, this dish pairs hearty gluten-free spaghetti with a medley of sautéed cherry tomatoes, zucchini, red bell peppers, and spinach—all brought to life with aromatic garlic, olive oil, and bold Italian herbs. Ready in under 40 minutes, this meal is naturally gluten-free, with an optional vegan twist by omitting Parmesan cheese. The dish is finished with a sprinkle of fresh basil, making it a feast for both the eyes and the palate. Serve it warm and enjoy the perfect balance of flavor and nutrition in every bite! A great option for those embracing gluten-free pasta recipes, vegetarian meals, or vibrant vegetable-packed dishes.
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Recipe Information
Ingredients
- 12 ounces Gluten-free spaghetti
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 1 medium Zucchini, diced
- 1 Red bell pepper, sliced
- 2 cups Spinach leaves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Dried Italian herbs
- 0.25 teaspoons Crushed red pepper flakes (optional)
- 0.25 cups Parmesan cheese, grated (optional for serving, omit for vegan option)
- 2 tablespoons Fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the cooked spaghetti aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
Add the cherry tomatoes, zucchini, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
Stir in the spinach leaves and cook for another 1-2 minutes, until just wilted.
Season the vegetables with salt, black pepper, dried Italian herbs, and optional crushed red pepper flakes. Mix well to combine.
Add the cooked spaghetti to the skillet and toss to combine with the vegetables. If the mixture seems dry, add a splash of the reserved pasta water to loosen it.
Taste and adjust seasoning as needed. Plate the spaghetti and vegetables, and optionally top with grated Parmesan cheese (skip this step for a vegan option).
Garnish with fresh basil leaves and serve warm. Enjoy your gluten-free spaghetti with fresh vegetables!
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 2167 mg | 94% | |
| Total Carbohydrate | 138.7 g | 50% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 18.0 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 835 mg | 64% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1983 mg | 42% | |
*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.
