Gluten-free Pasta Recipe

Boil water and cook pasta

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.

Sauté aromatics and vegetables

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).

Build the vegetable sauce

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.

Finish the vegetable mixture

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.

Combine pasta and sauce

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.

Brighten and serve

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.