Hiđź‘‹ I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I’ll never forget the first time I made Gluten-Free Pasta Primavera with Zucchini. I was hosting my sister for a weekend visit, and I wanted something light yet comforting, bursting with fresh vegetables and herbs. The bright green of zucchini, sweet bell peppers, and tender cherry tomatoes made the kitchen feel alive. The aroma of garlic and olive oil filled the air, and I realized cooking could truly be a celebration of color, texture, and togetherness. That day, the pasta didn’t just nourish us it sparked laughter, conversation, and the kind of warmth that only a shared meal can bring. Since then, I’ve made Gluten-Free Pasta Primavera with Zucchini countless times, and each plate carries that same love and joy.
This recipe is perfect for weeknight dinners, casual brunches, or any time you want a light, satisfying meal. I use gluten-free pasta so it’s gentle on the stomach but still has that satisfying chew. Every bite is a little reminder that simple ingredients can create extraordinary moments at the table.
Why I Love Making This Recipe
I love making Gluten-Free Pasta Primavera with Zucchini because it’s fresh, fast, and full of personality. The zucchini keeps the dish light and tender, while a mix of colorful vegetables makes it feel festive and inviting. Plus, it’s naturally gluten-free, so it’s inclusive for friends and family with dietary preferences.
Cooking this recipe reminds me why I started marilynrecipes.com it’s about bringing people together. Nothing beats the smile on my sister’s face as she twirls her fork around this vibrant pasta. It’s comfort, creativity, and care, all on a plate.
Little kitchen secret? Always sauté the vegetables just enough to keep them crisp-tender — that’s what keeps the flavors bright and lively.
Ingredients & Little Kitchen Secrets
Here’s what I use every time I make Gluten-Free Pasta Primavera with Zucchini:
- 300g gluten-free spaghetti or fettuccine
- 2 medium zucchinis, thinly sliced into half-moons
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 150g cherry tomatoes, halved
- 1 small carrot, julienned
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 50g Parmesan cheese, grated (optional for dairy-free: nutritional yeast)
- 1 tsp red chili flakes (optional, for a gentle kick)
- Salt and freshly ground black pepper, to taste
- Juice of ½ lemon
- Fresh basil leaves, torn, for garnish
Little kitchen secrets:
- Don’t overcook the pasta; a slightly firm bite holds up against the vegetables beautifully.
- Toasting garlic gently in olive oil first gives a richer, sweeter flavor.
- Cherry tomatoes can be added at the very end to retain their freshness and juiciness.
How I Make It, Step by Step
- Boil the pasta: Bring a large pot of salted water to a boil and cook gluten-free pasta according to the package instructions until al dente. Reserve ½ cup of pasta water before draining.
- Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add zucchini and carrots: Stir-fry for 3–4 minutes until slightly tender.
- Add bell peppers and cherry tomatoes: Cook for another 2–3 minutes. Season with salt, pepper, and chili flakes if using.
- Combine pasta and veggies: Add drained pasta to the skillet. Toss gently with vegetables, adding a splash of reserved pasta water to create a silky coating.
- Finish with lemon and cheese: Squeeze lemon juice over the pasta and sprinkle with Parmesan or nutritional yeast. Toss again.
- Garnish and serve: Sprinkle fresh basil on top and serve immediately for the best flavor and texture.
How I Serve It at Home
I love serving Gluten-Free Pasta Primavera with Zucchini in a large, shallow pasta bowl so the colors pop. A drizzle of extra virgin olive oil at the end and a few more fresh basil leaves make it feel special even on a casual night. Pair with a crisp white wine or sparkling water with lemon slices for a light, fresh meal.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Gently warm in a skillet over medium heat with a splash of water or olive oil to refresh the texture.
- Make-Ahead: You can prep all vegetables ahead of time. Keep them in separate containers and sauté just before serving to maintain crispness.
100-Word Short Version
Gluten-Free Pasta Primavera with Zucchini is a light, colorful, and nourishing dish that comes together in under 30 minutes. I sauté fresh zucchini, bell peppers, cherry tomatoes, and carrots with garlic and olive oil, then toss them with al dente gluten-free pasta. A squeeze of lemon juice, a sprinkle of Parmesan or nutritional yeast, and fresh basil make it a simple yet elegant meal. Perfect for weeknight dinners or casual gatherings, this pasta celebrates vibrant vegetables and cozy flavors. Quick, healthy, and full of love, it’s a dish I’m always excited to serve to friends and family.
Recipe Card Section
⏱️ Time
- Prep: 10 mins
- Cook: 15 mins
- Total: 25 mins
🛒 Ingredients <ul> <li>300g gluten-free spaghetti or fettuccine</li> <li>2 medium zucchinis, thinly sliced into half-moons</li> <li>1 red bell pepper, julienned</li> <li>1 yellow bell pepper, julienned</li> <li>150g cherry tomatoes, halved</li> <li>1 small carrot, julienned</li> <li>3 cloves garlic, minced</li> <li>3 tbsp olive oil</li> <li>50g Parmesan cheese, grated (optional)</li> <li>1 tsp red chili flakes (optional)</li> <li>Salt and freshly ground black pepper, to taste</li> <li>Juice of ½ lemon</li> <li>Fresh basil leaves, torn, for garnish</li> </ul>
👩‍🍳 Instructions <ol> <li>Cook pasta according to package instructions; reserve ½ cup pasta water and drain.</li> <li>Heat olive oil in a skillet and sauté garlic for 30 seconds.</li> <li>Add zucchini and carrots; cook 3–4 minutes.</li> <li>Add bell peppers and cherry tomatoes; cook 2–3 minutes. Season with salt, pepper, and chili flakes.</li> <li>Toss pasta with vegetables; add reserved pasta water to coat.</li> <li>Squeeze lemon juice and sprinkle with Parmesan or nutritional yeast; toss gently.</li> <li>Garnish with fresh basil and serve immediately.</li> </ol>
đź“ť Notes
- Sauté vegetables until crisp-tender to maintain freshness.
- Cherry tomatoes added at the end retain their juiciness.
- Use nutritional yeast for a vegan alternative to Parmesan.
- Leftovers last 2 days in the fridge; reheat gently in a skillet.
🍽️ Nutrition (per serving)
Calories: 320 kcal
Carbohydrates: 55g
Protein: 10g
Fat: 9g
Saturated Fat: 2g
Fiber: 6g
Sugar: 8g
Sodium: 220mg
Cholesterol: 10mg
Gluten-Free Pasta Primavera with Zucchini
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Sauté
- Cuisine: Italian
Description
Enjoy my Gluten-Free Pasta Primavera with Zucchini — a light, vibrant, and comforting dish. Fresh zucchini, bell peppers, cherry tomatoes, and carrots tossed with gluten-free pasta, garlic, olive oil, and a splash of lemon juice create a quick, healthy meal full of color and flavor. Perfect for cozy weeknight dinners, family meals, or casual gatherings. This easy recipe brings warmth and joy to your table while staying naturally gluten-free and adaptable for vegetarian or vegan diets. Celebrate fresh ingredients and simple cooking with every bite.
Ingredients
- 300g gluten-free spaghetti or fettuccine
- 2 medium zucchinis, thinly sliced into half-moons
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 150g cherry tomatoes, halved
- 1 small carrot, julienned
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 50g Parmesan cheese, grated (optional)
- 1 tsp red chili flakes (optional)
- Salt and freshly ground black pepper, to taste
- Juice of ½ lemon
- Fresh basil leaves, torn, for garnish
Instructions
- Cook pasta according to package instructions; reserve ½ cup pasta water and drain.
- Heat olive oil in a skillet and sauté garlic for 30 seconds.
- Add zucchini and carrots; cook 3–4 minutes.
- Add bell peppers and cherry tomatoes; cook 2–3 minutes. Season with salt, pepper, and chili flakes.
- Toss pasta with vegetables; add reserved pasta water to coat.
- Squeeze lemon juice and sprinkle with Parmesan or nutritional yeast; toss gently.
- Garnish with fresh basil and serve immediately.
Notes
- Sauté vegetables until crisp-tender to maintain freshness.
- Cherry tomatoes added at the end retain their juiciness.
- Use nutritional yeast for a vegan alternative to Parmesan.
- Leftovers last 2 days in the fridge; reheat gently in a skillet.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 8g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
Conclusion
Making Gluten-Free Pasta Primavera with Zucchini always feels like a hug on a plate. The colors, the aromas, and the textures remind me why I love cooking: to share love, laughter, and simple joy with the people I care about. Every bite carries memories of family weekends, quiet dinners, and the warm connection food can create. It’s more than just pasta it’s an invitation to slow down, savor, and celebrate togetherness in the kitchen.