Gluten-free pasta with tomatoes, zucchini and mozzarella
Enjoy a gluten-free pasta dish packed with fresh tomatoes, zucchini, creamy mozzarella, and aromatic basil. Perfectly seasoned with a dash of black pepper, salt, and garlic, this delightful recipe is both healthy and bursting with Italian flavors. Quick and easy for a delicious weeknight dinner!
- 14 Apr 2025
- Cook time 15 min
- Prep time 10 min
- 6 Servings
- 9 Ingredients
If you're looking for a delicious, gluten-free meal that's both nutritious and satisfying, try our Pasta with Tomatoes, Zucchini, and Mozzarella. This dish combines fresh vegetables, creamy cheese, and a touch of garlic to create an irresistible flavor profile that the whole family will love.
Ingredients:
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. Drain and set aside.
- While the pasta is cooking, wash and slice the zucchinis into thin rounds or half-moons, depending on your preference.
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the sliced zucchinis and cook for about 5-7 minutes, or until they are just tender but still crisp, stirring frequently.
- Add the diced tomatoes to the skillet with the zucchinis. Sprinkle with a dash of salt and black pepper.
- Cook for an additional 3-4 minutes, or until the tomatoes have started to soften and release their juices, creating a light sauce.
- Add the cooked pasta to the skillet and gently toss to combine, ensuring the pasta is well-coated with the zucchini and tomato mixture.
- Remove the skillet from heat and immediately stir in the cubed mozzarella cheese and chopped basil leaves. The heat from the pasta and vegetables should slightly melt the mozzarella, creating a creamy, delicious finish.
- Transfer the pasta to serving plates or a large serving bowl. Garnish with additional fresh basil leaves if desired. Enjoy this heavenly gluten-free dish while it's warm!
Tips:
- Use high-quality, fresh ingredients to enhance the flavor of the dish.
- Substitute regular pasta with your favorite brand of gluten-free pasta to keep the dish gluten-free.
- Cut the zucchini into uniform pieces to ensure even cooking.
- Use low moisture mozzarella to prevent the dish from becoming too watery.
- If you prefer a bit of heat, add a pinch of red pepper flakes along with the black pepper.
Enjoy your Gluten-Free Pasta with Tomatoes, Zucchini, and Mozzarella as a fulfilling meal that’s both healthy and delicious. This recipe is perfect for a quick weeknight dinner or a special occasion, offering the comfort of traditional pasta dishes without the gluten.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 150kcal | 7% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 1.98g | 5% |
| Sugar 3.61g | 4% |
| Fat | |
| Fat 7g | 8% |
| Saturated 2.66g | 9% |
| Cholesterol 12mg | - |
| Vitamins | |
| Vitamin A 77ug | 8% |
| Choline 14mg | 3% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 0.79mg | 5% |
| Vitamin B6 0.21mg | 12% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.31ug | 13% |
| Vitamin C 20mg | 23% |
| Vitamin E 0.52mg | 3% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 150mg | 12% |
| Copper, Cu 0.09mg | 10% |
| Iron, Fe 0.59mg | 5% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 160mg | 12% |
| Potassium, K 360mg | 10% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 170mg | 11% |
| Zinc, Zn 1.12mg | 10% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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