Gluten-Free Pasta with Tomato Sauce and Vegetables
Savor every bite of this wholesome and vibrant Gluten-Free Pasta with Tomato Sauce and Vegetables, a comforting yet nutritious dish that's perfect for weeknight dinners. This recipe combines al dente gluten-free pasta with a robust, homemade tomato sauce brimming with sautéed onions, garlic, bell peppers, zucchini, and cherry tomatoes. Infused with a medley of dried oregano, basil, and a hint of red pepper flakes for a gentle kick, the sauce is perfectly balanced and rich in flavor. The fresh basil garnish adds an aromatic finishing touch, while a drizzle of olive oil elevates the dish with a touch of lusciousness. Ready in just 40 minutes and packed with nourishing ingredients, this meal is both gluten-free and vegetarian, making it a crowd-pleaser for a variety of dietary needs. Serve it piping hot and enjoy a hearty, healthy dinner that's as easy to make as it is delicious!
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Recipe Information
Ingredients
- 12 oz gluten-free pasta (fusilli or penne)
- 3 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 large bell pepper, diced
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 28 oz canned crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.25 tsp red pepper flakes
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup fresh basil, chopped
Instructions
Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
Meanwhile, in a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the diced onion and sauté for about 3-4 minutes until translucent.
Add the minced garlic and cook for another 1 minute, stirring continuously to prevent burning.
Add the diced bell pepper, sliced zucchini, and halved cherry tomatoes to the skillet. Sauté for about 5-7 minutes, or until the vegetables are tender.
Stir in the canned crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Allow the sauce to simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
Add the cooked pasta to the skillet with the tomato sauce and vegetables. Toss to combine, ensuring the pasta is well coated with the sauce.
Drizzle the remaining 1 tablespoon of olive oil over the pasta and mix well.
Garnish with freshly chopped basil before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
1293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2230 mg | 97% | |
| Total Carbohydrate | 196.5 g | 71% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 58.7 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4522 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
