Description
30-Minute Gluten-Free Summer Spaghetti is your go-to dish for a refreshing summer meal. This vibrant recipe features gluten-free spaghetti tossed with juicy cherry tomatoes, crisp zucchini, and fragrant basil, all drizzled with zesty lemon juice and olive oil. Perfect for busy weeknights or spontaneous gatherings, this light yet satisfying pasta dish is a delightful way to celebrate the season.
Ingredients
Scale
- 8 oz gluten-free spaghetti
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, thinly sliced
- 2 cups fresh basil leaves
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water. Add gluten-free spaghetti and cook according to package instructions until al dente (approximately 8-10 minutes). Drain.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in cherry tomatoes and zucchini slices; cook for an additional 3-5 minutes until softened.
- Squeeze fresh lemon juice into the skillet and season with salt and pepper. Mix well.
- Add cooked spaghetti to the skillet; toss gently to combine all ingredients.
- Garnish with torn basil leaves before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 290
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg