Gluten-Free Pasta with Tomato Basil Sauce and Roasted Vegetables
This Gluten-Free Pasta with Tomato Basil Sauce and Roasted Vegetables is a flavorful and easy-to-make dish that caters to both gluten and dairy-free diets.
Ingredients
- 8 oz gluten-free pasta spaghetti or penne
- 2 tablespoons olive oil
- 1 cup cherry tomatoes halved
- 1 cup zucchini diced
- 1 cup bell peppers diced
- 1/2 onion chopped
- 2 cloves garlic minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon red pepper flakes optional
- 2 cups marinara sauce check for gluten and dairy-free
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C). Place the cherry tomatoes, zucchini, bell peppers, and onion on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss the vegetables. Roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
- Cook the pasta according to the package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant. Add the marinara sauce, oregano, basil, and red pepper flakes (if using). Simmer for 5-7 minutes.
- Add the cooked pasta to the skillet, tossing it in the sauce. If needed, add the reserved pasta water to thin the sauce.
- Stir in the roasted vegetables, and cook for another 2 minutes, allowing the flavors to meld together.
- Garnish with fresh basil leaves, and serve hot. Enjoy your gluten-free pasta dish!