Description
This gluten-free pasta primavera with zucchini is light, fresh, and comforting. Tender gluten-free pasta is tossed with sautéed zucchini, cherry tomatoes, garlic, olive oil, and a touch of lemon for a simple meal that feels like spring in a bowl.
Ingredients
Scale
- 12 oz gluten-free pasta
- 2 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 lemon, zested and juiced
- Salt and black pepper to taste
- Fresh basil or parsley
- Grated parmesan, optional
Instructions
- Bring a large pot of salted water to a boil and cook gluten-free pasta until just tender.
- Heat olive oil in a wide pan and sauté onion until soft.
- Add garlic and cook briefly until fragrant.
- Add zucchini and cook until tender but not mushy.
- Add cherry tomatoes and season with salt and pepper.
- Drain pasta and add it to the pan with vegetables.
- Add lemon zest, lemon juice, and a splash of pasta water.
- Toss gently, finish with herbs, and serve warm.
Notes
Do not overcook gluten-free pasta. Add vegetables based on season. Store leftovers in the fridge up to 3 days and reheat gently with olive oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg