Gluten-Free Spaghetti with Tomato Sauce and Vegetables
This vibrant and nourishing Gluten-Free Spaghetti with Tomato Sauce and Vegetables is the perfect recipe for anyone craving a healthy, comforting pasta dish without compromising dietary needs. Featuring tender gluten-free spaghetti tossed with a medley of sautéed vegetables—including zucchini, red bell pepper, carrot, and onion—in a rich and flavorful tomato sauce infused with garlic, dried herbs, and a burst of fresh basil, this dish is as wholesome as it is delicious. Ready in just 45 minutes, it's a quick, family-friendly meal that's balanced, gluten-free, and packed with vitamins. Customize it with a sprinkle of Parmesan for an optional cheesy finish, and serve it as a hearty main course to delight both gluten-free eaters and veggie enthusiasts alike!
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Recipe Information
Ingredients
- 12 oz Gluten-free spaghetti
- 2 tbsp Olive oil
- 3 cloves Garlic cloves
- 1 medium Yellow onion
- 1 medium Carrot
- 1 medium Zucchini
- 1 medium Red bell pepper
- 28 oz Canned crushed tomatoes
- 2 tbsp Tomato paste
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.25 tsp Ground black pepper
- 5 leaves Fresh basil leaves
- optional Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil.
Cook gluten-free spaghetti according to the package instructions. Once cooked, drain and set aside.
While the pasta is cooking, heat olive oil in a large skillet over medium heat.
Mince the garlic cloves and finely chop the onion, carrot, zucchini, and red bell pepper.
Add the minced garlic and chopped onion to the skillet. Sauté for 2-3 minutes until fragrant and translucent.
Add the chopped carrot, zucchini, and red bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and ground black pepper. Reduce the heat and let the sauce simmer for 10-15 minutes, stirring occasionally.
Taste the sauce and adjust seasoning as needed.
Add the cooked gluten-free spaghetti to the skillet with the sauce. Toss to coat the noodles evenly.
Chop the fresh basil leaves and sprinkle them on top of the spaghetti.
Serve hot. If desired, top with freshly grated Parmesan cheese (optional).
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 5672 mg | 247% | |
| Total Carbohydrate | 201.7 g | 73% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 64.1 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 689 mg | 53% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4175 mg | 89% | |
*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.
