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

Gluten-free  pasta with tomatoes, zucchini and mozzarella

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:

1 dash black pepper
1/10g
3 tomatoes
370g
1 dash salt
0.40g
1 tbsp garlic
8g
8 oz gluten-free pasta
230g
1 tbsp olive oil
14g
4 oz low moisture mozzarella cheese
110g
12 leafs basil
6g
2 zucchini
390g

Instructions:

1. Cook the Pasta:
- 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.
2. Prepare the Zucchinis:
- While the pasta is cooking, wash and slice the zucchinis into thin rounds or half-moons, depending on your preference.
3. Sauté the Zucchinis and Garlic:
- 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.
4. Add the Tomatoes:
- 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.
5. Combine Pasta and Vegetables:
- Add the cooked pasta to the skillet and gently toss to combine, ensuring the pasta is well-coated with the zucchini and tomato mixture.
6. Add Mozzarella and Basil:
- 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.
7. Serve:
- 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 Size190 grams
Energy
Calories 150kcal7%
Protein
Protein 7g5%
Carbohydrates
Carbohydrates 20g6%
Fiber 1.98g5%
Sugar 3.61g4%
Fat
Fat 7g8%
Saturated 2.66g9%
Cholesterol 12mg-
Vitamins
Vitamin A 77ug8%
Choline 14mg3%
Vitamin B1 0.08mg7%
Vitamin B2 0.17mg13%
Vitamin B3 0.79mg5%
Vitamin B6 0.21mg12%
Vitamin B9 33ug8%
Vitamin B12 0.31ug13%
Vitamin C 20mg23%
Vitamin E 0.52mg3%
Vitamin K 12ug10%
Minerals
Calcium, Ca 150mg12%
Copper, Cu 0.09mg10%
Iron, Fe 0.59mg5%
Magnesium, Mg 30mg7%
Phosphorus, P 160mg12%
Potassium, K 360mg10%
Selenium, Se 6ug11%
Sodium, Na 170mg11%
Zinc, Zn 1.12mg10%
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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