Description
30-Minute Gluten-Free Summer Spaghetti is a vibrant, quick dish that captures the essence of summer in every bite. Combining gluten-free spaghetti with fresh cherry tomatoes and zucchini, this colorful pasta is tossed in a fragrant garlic and olive oil sauce. Ideal for busy weeknights or elegant gatherings, this recipe delivers a delicious meal without hours of cooking.
Ingredients
Scale
- 8 oz gluten-free spaghetti
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced or spiralized
- 1/4 cup fresh basil leaves, torn
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water. Cook gluten-free spaghetti according to package instructions (about 8-10 minutes) until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil and sauté minced garlic for about one minute until fragrant.
- Add sliced zucchini and halved cherry tomatoes to the skillet. Sauté for another three minutes until vegetables are tender yet crunchy.
- Combine the drained spaghetti with the sautéed vegetables in the skillet. Toss gently, adding more olive oil as needed.
- Season with salt, pepper, and freshly torn basil leaves. Stir well to combine everything evenly.
- Serve immediately with extra basil garnish if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg