Gluten Free Summer Garden Pasta Recipe – Paleo

by Carol Kicinski on August 27, 2015

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Gluten Free Summer Garden Pasta Recipe – Paleo


Don’t you just love it when you can create a gorgeous, satisfying dinner with barely any effort and very little actual cooking? I do!

This Gluten Free Summer Garden Pasta Recipe takes advantage of gorgeous late summer veggies in a no-cook sauce. That’s right – no cook! A little chopping, a quick stir, some sitting around time (for the sauce – you can do whatever you want!) and that’s it!

I served this sauce with Cappello’s gluten and grain free fettuccine. It is rich, buttery, and silken in texture yet made with basically almond flour and eggs. And the fettuccine cooks in just 60 seconds! Trust me when I say that grain free has never been so easy, so quick, or tasted so good!

I know I say this recipe serves 4 – 6 people. And it does, 4 – 6 normal people. Personally I ate half of this myself. But the recipe is so guilt free I don’t even feel the slightest bit bad about that!

Gluten-Free-Summer-Pasta-Paleo

Gluten Free Summer Garden Pasta Recipe

Ingredients

20 basil leaves plus more for serving
4 pints grape or cherry tomatoes, cut in half
1 large zucchini, chopped (about 2 cups)
2 yellow bell peppers, seeded and chopped
6 garlic cloves, minced
2 tablespoons nutritional yeast
1 teaspoon kosher or fine sea salt
½ teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
½ cup olive oil
2 (9-ounce) packages Cappello’s Fettuccine

Directions

Stack 20 basil leaves on top of one another, roll tightly (like a cigar), and slice thinly. Place the basil in a large mixing bowl with the tomatoes, zucchini, bell pepper, garlic, nutritional yeast, salt, black pepper, and red pepper flakes. Add the olive oil and stir well. Cover with plastic wrap and let sit at room temperature for at least one hour or up to four hours. You can also let it sit in the refrigerator for up to 12 hours. Let sit at room temperature while preparing the fettuccini.

Cook the fettuccini according to the package directions. Drain and add to the sauce. Toss to coat.

Serve with additional basil if desired.

Servings:

This Gluten Free Summer Garden Pasta Recipe serves 4 – 6

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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{ 3 comments… read them below or add one }

horace Clarke September 12, 2015 at 4:22 pm

Keep up the good work carol

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Donna July 13, 2017 at 2:15 pm

Hi Carol! I am gluten free due to Celiac, but am not real experienced with yeast. I have used it for making bread before, but why would yeast go into a salad?

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Carol Kicinski August 18, 2017 at 1:40 pm

Hi Donna,
This recipe calls for nutritional yeast, which isn’t the same as the yeast you’d use in baking bread. It is used often in dairy-free or vegan recipes as a substitute for cheese, due to its nutty/cheesy flavor. You could leave it out or, if dairy isn’t an issue for you, use Parmesan cheese. Hope this helps!
-Carol

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