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Gluten-Free Margherita Pasta with Grilled Vegetables
Created by: Howcan Team
Ingredients
- 12 oz gluten-free pasta
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 red bell pepper, sliced
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 8 oz fresh mozzarella, sliced
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat.
- Cook the gluten-free pasta according to package instructions. Drain and set aside.
- In a large bowl, toss the cherry tomatoes, zucchini, yellow squash, and red bell pepper with olive oil, minced garlic, salt, and pepper.
- Grill the vegetables for 5-7 minutes, or until they are tender and have grill marks. Remove from the grill and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the cooked pasta and grilled vegetables to the skillet. Toss to combine and heat through for 2-3 minutes.
- Remove the skillet from the heat and stir in the chopped fresh basil.
- Divide the pasta and vegetable mixture among serving plates. Top each serving with slices of fresh mozzarella.
- Garnish with additional fresh basil, if desired, and serve immediately.
The Gluten-Free Margherita Pasta with grilled vegetables is a delightful twist on the classic Italian dish. Originating in the Campania region of Italy, the traditional Margherita Pizza inspired this pasta variation. Renowned chefs in Italy and around the world have put their spin on this dish, incorporating grilled vegetables to enhance the flavors. The key to this dish is the perfect balance of fresh gluten-free pasta, ripe tomatoes, mozzarella, basil, and a medley of grilled vegetables like zucchini, bell peppers, and eggplant. For the best version of this dish, visit authentic Italian restaurants or try making it at home with fresh, high-quality ingredients.
35 min
4
400 calories
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