Gluten-free pasta with tomatoes, zucchini and mozzarella
This gluten-free pasta dish features fresh tomatoes, zucchini, and creamy mozzarella, creating a flavorful and refreshing meal. The combination of sautéed vegetables and garlic adds depth to the dish.
Cook time 15 min
Prep time 10 min
Ingredients:
1 dash black pepper3 tomatoes
1 dash salt
1 tbsp garlic
8 oz gluten-free pasta
1 tbsp olive oil
4 oz low moisture mozzarella cheese
12 leafs basil
2 zucchini
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.
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!
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.
Gluten-free pasta with tomatoes, zucchini and mozzarella FAQ:
The cooking time can vary by brand, but generally, gluten-free pasta takes about 8 to 12 minutes to cook until al dente. Always refer to the package instructions for the best results.
Yes, you can substitute zucchini with vegetables such as bell peppers, asparagus, or spinach. Adjust cooking times as needed, especially for softer or quicker-cooking vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water if needed to prevent drying out.
Brown rice or quinoa-based gluten-free pasta works best, as they hold their shape well and provide good texture. Avoid pasta made from potato starch alone, as it may become mushy.
The zucchini should be tender but still crisp. You can check by piercing a slice with a fork; it should offer slight resistance but not be hard.
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.
Nutrition per serving
6 ServingsCalories 150kcal
Protein 7g
Carbohydrates 20g
Fiber 1.98g
Sugar 3.61g
Fat 7g
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