Gluten Free Summer Garden Pasta Recipe – Paleo
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!
- 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
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.
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