Craving a light, refreshing pasta dish that doesn't compromise on flavor or dietary needs? Get ready to transform your summer dining with this mouthwatering gluten-free spaghetti that will transport your taste buds straight to the Italian countryside! Bursting with fresh cherry tomatoes, spiralized zucchini, and aromatic basil, this recipe proves that gluten-free cooking can be both incredibly delicious and surprisingly simple.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces gluten-free spaghetti
- 1 cup cherry tomatoes, halved
- 1 zucchini, spiralized
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 8 ounces of gluten-free spaghetti, 1 cup of halved cherry tomatoes, 1 spiralized zucchini, 1/4 cup of olive oil, 2 cloves of minced garlic, salt, pepper, and fresh basil for garnish.
- Fill a large pot with water and add a pinch of salt. Bring the water to a rolling boil over high heat.
- Once the water is boiling, add the gluten-free spaghetti to the pot. Cook according to the package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While the spaghetti is cooking, heat a large skillet over medium heat. Add the olive oil and allow it to warm for about 1 minute.
- Add the minced garlic to the skillet and sauté for about 1-2 minutes, or until fragrant, being careful not to let it burn.
- Next, add the halved cherry tomatoes to the skillet. Cook for about 3-4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
- Once the tomatoes have softened, add the spiralized zucchini to the skillet. Cook for an additional 2-3 minutes, stirring gently until the zucchini is tender but still has a slight crunch.
- Once the spaghetti is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the spaghetti and add it directly to the skillet with the vegetables.
- Gently toss the spaghetti with the tomatoes and zucchini, adding a bit of the reserved pasta water as needed to create a light sauce. Season with salt and pepper to taste.
- Remove the skillet from the heat and let it sit for a minute. This will allow the flavors to meld together.
- To serve, divide the spaghetti among four plates. Garnish each serving with fresh basil leaves for an aromatic touch.
- Enjoy your gluten-free summer spaghetti while it's warm!
Tips
- • Always check your gluten-free spaghetti package for precise cooking times, as they can vary between brands. • Reserve some pasta water before draining - its starchy magic helps create a silky sauce that clings perfectly to your noodles. • For extra flavor, consider toasting your minced garlic slightly to release deeper, nuttier notes. • Use high-quality olive oil for the best taste, as it's a key flavor component in this light summer dish. • If you don't have a spiralizer, you can julienne or thinly slice the zucchini as an alternative. • Fresh basil is crucial - try to add it at the very end to preserve its vibrant flavor and aroma.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 50g
Protein: 8g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
