Bring a large pot with 4 cups of water and 1 tablespoon fine sea salt to a rolling boil over high heat. Add the 12 oz gluten-free dried pasta and stir gently to prevent sticking. Cook according to package directions minus 1 minute (typically 8–12 minutes depending on brand) so the pasta is al dente. Stir occasionally. Reserve 1/2 cup of the starchy pasta cooking water in a measuring cup before draining. Drain the pasta in a colander and set aside. If not serving immediately, toss with 1 teaspoon olive oil to prevent sticking.

Boil water and cook pasta

While pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large sauté pan over medium heat. Add the finely diced medium yellow onion and a pinch of salt; cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown).

Sauté aromatics and vegetables

Add the diced red bell pepper and diced zucchini to the pan. Cook, stirring, until they begin to soften, about 4–5 minutes. Add the halved cherry tomatoes (or drained canned tomatoes), capers, and halved black olives and stir to combine. Sprinkle in 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/4 teaspoon red pepper flakes. Pour in 1/2 cup reserved pasta water or vegetable broth to deglaze the pan and create a light sauce. Simmer for 2–3 minutes until the tomatoes soften and the liquid reduces slightly.

Build the vegetable sauce

Add the packed 4 cups baby spinach to the pan in batches, stirring until wilted between additions. Taste and adjust seasoning with salt and freshly ground black pepper. If the sauce seems dry, add up to another 1/4 cup reserved pasta water. Remove the pan from the heat when the spinach is fully incorporated and the sauce is glossy.

Finish the vegetable mixture

Add the drained al dente gluten-free pasta to the sauté pan with the vegetables (use a large bowl if your pan is too small). Toss gently but thoroughly to coat the pasta with the sauce; if needed, add a splash more reserved pasta water to achieve a silky consistency.

Combine pasta and sauce

Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped fresh parsley. Taste and adjust salt and pepper. If using, sprinkle 1/2 cup grated Parmesan or vegan Parmesan and drizzle 1 teaspoon extra-virgin olive oil over the top. Serve warm, garnished with additional parsley and red pepper flakes if desired.

Brighten and serve

gluten-free dried pasta (e.g., rice/corn/quinoa blend fusilli or penne)

water

fine sea salt (for pasta water)

extra-virgin olive oil (optional, to finish)

extra-virgin olive oil

yellow onion, medium, finely diced

garlic cloves, minced

red bell pepper, seeded and diced

zucchini, medium, diced

cherry tomatoes, halved (or 1 can 14 oz diced tomatoes, drained)

fresh baby spinach, packed

capers, drained

black olives, pitted and halved

dried oregano

dried basil

red pepper flakes

vegetable broth or pasta cooking water (reserve)

fresh lemon juice

fresh parsley, chopped

grated Parmesan or vegan Parmesan (optional)

salt

black pepper

Gluten-Free Pasta

Make Gluten-Free Pasta Recipe in just 35m. No Meat Full Order

Amici's Pizzeria & Italians Gluten-Free Pasta Recipe

Recipes

Amici's Pizzeria & Italian

Gluten-Free Pasta Recipe

Gluten-free Pasta Recipe

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