Gluten Free Pasta with Sauteed Vegetables
Prep time: 
10 minutes
Cook time: 
15 minutes
Servings: 
Serves 8
4 cups
water
1 ¼ teaspoons
salt
1 medium
eggplant, cubed
2
summer squash, cubed
3
cloves garlic, minced
1 teaspoon
fresh oregano, chopped
1 teaspoon
lemon juice

For this simple and healthy dish we’re sautéing flavorful eggplant and summer squash (feel free to substitute your favorite vegetables), adding a dash of lemon juice, then combining it with spices and our gluten-free organic quinoa spaghetti for a warm pasta dish that’s bursting with delicious flavor and freshness!

  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!
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Gluten-Free Pasta with Sautéed Vegetables

2:53

Nutritional Information

Serving Size: 
1 Cup (214 g)
Calories: 
210
Total Fat: 
9 g
Saturated Fat: 
1.5 g
Protein: 
4 g
Total Carbohydrate: 
29 g
Dietary Fiber: 
1 g
Cholesterol: 
0 mg
Iron: 
1 mg
Sodium: 
390 mg
Calcium: 
26 mg