Gluten Free Pasta Recipe

Bring water to a boil

Pour 6 cups water into a large pot and bring to a rolling boil over high heat. Add 1 tablespoon kosher salt once boiling.

Cook pasta

Add 12 oz gluten-free dried pasta to the boiling salted water. Stir gently to separate pieces. Reduce heat slightly to maintain a steady boil and cook uncovered, stirring occasionally, until pasta is 'al dente' (follow package as guide, typically 7–11 minutes depending on shape).

Reserve pasta water and drain

About 1 minute before the lower end of package time, scoop out and reserve 1 cup of the hot pasta cooking water into a bowl. Drain the pasta in a colander and gently shake to remove excess water. If desired, toss with 1 teaspoon olive oil to reduce sticking.

Warm oil and butter

While pasta cooks, heat a large skillet over medium heat. Add 3 tablespoons extra-virgin olive oil and 1 tablespoon butter (or dairy-free alternative). Warm until butter melts and the oil shimmers, about 1 minute.

Sauté aromatics

Add 3 minced garlic cloves and 1 finely minced small shallot (if using) to the skillet. Sauté gently for 30–60 seconds until fragrant and translucent but not browned. Add 1 teaspoon red pepper flakes and stir for 10–15 seconds.

Add lemon and herbs

Stir in 1 teaspoon lemon zest and 1 tablespoon fresh lemon juice. Add 1 tablespoon chopped parsley, 2 teaspoons sliced basil, 1 teaspoon freshly ground black pepper and 1/2 teaspoon salt. Stir to combine and turn heat to low.

Combine pasta and sauce

Add the drained pasta to the skillet. Toss to coat, adding reserved pasta water a few tablespoons at a time until the sauce clings to the pasta and reaches desired consistency (use 1/4–3/4 cup as needed). Cook together over low-medium heat 1–2 minutes to let flavors marry, stirring gently so gluten-free pasta doesn't break.

Wilt greens and add protein (optional)

If using baby spinach or arugula, add it to the skillet and toss until just wilted (about 30–60 seconds). If adding pre-cooked protein (shrimp, chicken, chickpeas), stir it in now to warm through (1–2 minutes).

Finish and serve

Remove from heat. Stir in 1/2 cup grated Parmesan or 1/2 cup nutritional yeast for dairy-free. Taste and adjust seasoning with additional salt, pepper or lemon juice. Sprinkle toasted pine nuts or chopped toasted almonds on top. Transfer to plates or a serving bowl and garnish with extra parsley or basil if desired.

Serve immediately. Leftovers: store cooled pasta in an airtight container in the refrigerator up to 3 days. Reheat gently in a skillet with a splash of water or reserved pasta water to loosen sauce.