Print

30-Minute Gluten-Free Summer Spaghetti

Save Recipe
Save Recipe

Savor the essence of summer with this vibrant 30-Minute Gluten-Free Summer Spaghetti. Bursting with the fresh flavors of ripe cherry tomatoes, aromatic basil, and rich olive oil, this dish transforms simple ingredients into a delightful meal that’s perfect for any occasion. Whether you’re hosting friends or enjoying a quick weeknight dinner, this spaghetti will transport your taste buds straight to Italy!

Ingredients

Scale
  • 8 oz gluten-free spaghetti
  • 2 cups fresh cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 3 tbsp extra virgin olive oil
  • 1 cup fresh basil, chopped
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add gluten-free spaghetti and cook according to package instructions (about 7-10 minutes) until al dente.
  2. 2. Sauté Garlic and Tomatoes: In a large skillet over medium heat, add olive oil. Once hot, sauté minced garlic for about 30 seconds. Add halved cherry tomatoes and cook until they burst and release their juices.
  3. 3. Add Seasoning and Basil: Season the mixture with salt and pepper. Stir in chopped basil just before removing from heat.
  4. 4. Toss Everything Together: Drain pasta (reserve some water) and add it to the skillet with the tomato mixture. Toss well to combine, adding reserved pasta water as needed for creaminess.
  5. 5. Serve: Plate your spaghetti and sprinkle generously with grated Parmesan cheese.

Nutrition

Keywords: Feel free to customize by adding seasonal vegetables or proteins like grilled chicken or shrimp. To keep leftovers fresh, store in an airtight container in the fridge for up to three days.

Find it online: https://masonrecipes.com/30-minute-gluten-free-summer-spaghetti-a-vibrant-delight/