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
Scale
- 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