Gluten-free Pasta

Gluten-free Pasta

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Gluten-free Pasta


  • 1 box gluten-free whole grain spaghetti
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, chopped
  • 2 zucchini, sliced
  • 2 yellow squash, sliced
  • 14 ounces canned tomatoes
  • 1/2 cup water
  • 1/2 cup parmesan cheese, grated


Bring a large pot of water to a boil. Heat olive oil in a large skillet over medium heat.  Add garlic and sauté until slightly yellow in color. Cook spaghetti 1 minute less than recommended cook time on package. Meanwhile, add zucchini and yellow squash to the skillet and sauté for 3-4 minutes. Add tomatoes and ½ cup water.

Drain whole grain spaghetti and add to the skillet. Toss with the sauce. Let pasta continue to cook in the skillet for 1 minute. Turn off heat and top with cheese before serving.

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