Gluten Free Pasta with Sauteed Vegetables
Tropical Multigrain Muffins
Prep time: 
10 minutes
Cook time: 
15 minutes
Serves 8
4 cups
1 ¼ teaspoons
1 medium
eggplant, cubed
summer squash, cubed
cloves garlic, minced
1 teaspoon
fresh oregano, chopped
1 teaspoon
lemon juice

You don't have to be gluten intolerant to enjoy this delicious gluten-free dish packed with fiber, protein, vitamin E and magnesium. 

  1. In a large pot, bring 4 cups water to a boil.
  2. Season water with 1 tablespoon extra virgin olive oil and 1 teaspoon salt.
  3. Add gluten-free spaghetti and cook for 10 minutes.
  4. While spaghetti is cooking, place remaining 2 tablespoons olive oil in a large sauté pan over medium heat.
  5. After 2 minutes, add eggplant, summer squash, sunflower seeds, garlic, oregano, and remaining ¼ teaspoon salt.
  6. Sauté for 8 minutes, or until vegetables are tender.
  7. Drain spaghetti and add to the pan.
  8. Add lemon juice and sauté an additional 2 minutes.
  9. Serve warm, and enjoy!

Gluten-Free Pasta with Sautéed Vegetables