Description
A vibrant, flavorful dish featuring gluten-free spaghetti tossed with fresh tomatoes, zucchini, and aromatic garlic.
Ingredients
Scale
- 2 zucchini, sliced into ¼ inch circles, then halved or quartered
- 4–6 large tomatoes or 2 cups cherry tomatoes, halved
- 4–6 cloves garlic, chopped or minced
- 2–3 tablespoons extra virgin olive oil
- 2–3 tablespoons plain tomato paste
- ½ teaspoon kosher salt
- ¼–½ teaspoon black pepper
- ⅛–¼ teaspoon crushed red pepper (optional)
- ¼ cup fresh basil, chopped
- 1 12 oz box gluten-free spaghetti (like Barilla)
- Optional: ricotta salata or goat cheese
Instructions
- Bring a large pot of water to a rolling boil. Add salt generously.
- Cook the gluten-free spaghetti until al dente according to the package instructions.
- Drain the noodles but reserve about a cup of pasta water.
- Heat the extra virgin olive oil in a large skillet over medium heat.
- Add the minced garlic to the hot oil and sauté for about one minute.
- Toss the sliced zucchini into the skillet and sauté for around five minutes.
- Stir in the tomato paste, then add chopped tomatoes and cook for an additional 5–7 minutes.
- Season with kosher salt, black pepper, and optional crushed red pepper.
- Toss the drained pasta into the skillet, adding reserved pasta water if necessary.
- Fold in the fresh basil just before serving.
- Serve topped with additional basil and cheese if desired.
Notes
For best flavor, use fresh ingredients. Make sure your skillet is hot enough for sautéing.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg