Gluten Free Pasta Recipe

This gluten free pasta recipe combines gluten-free noodles, garlic, cherry tomatoes, spinach, Parmesan cheese, and olive oil into a light yet comforting weeknight dinner with fresh flavor and silky sauce.

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Course: dinner, Main Course

Cuisine: Italian-American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 410kcal

Author: Lucy

Cost: $10

Equipment

Large pot
Large Skillet
Colander
wooden spoon or tongs
Measuring cups and spoons

Ingredients

12 ounces gluten-free pasta
2 tbsp extra-virgin olive oil
4 cloves garlic, minced
2 cups cherry tomatoes, halved
3 cups fresh spinach
1/2 cup grated Parmesan cheese
3/4 cup reserved pasta water
1 tbsp fresh lemon juice
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp red pepper flakes

Instructions

Bring a large pot of water to a rolling boil.
Add kosher salt to the boiling water and stir.
Add the gluten-free pasta and stir immediately to prevent sticking.
Cook the pasta until al dente, stirring often and checking 2 minutes before package timing.
Reserve 3/4 cup pasta water, then drain the pasta without rinsing.
Heat olive oil in a large skillet over medium heat.
Add minced garlic and cook for about 30 seconds until fragrant.
Add cherry tomatoes, black pepper, and red pepper flakes to the skillet.
Cook until the tomatoes soften and release their juices.
Add the spinach and stir until wilted.
Add the drained pasta, Parmesan cheese, lemon juice, and 1/2 cup reserved pasta water.
Toss everything together until the sauce turns glossy and coats the noodles evenly.
Add additional reserved pasta water if needed to loosen the sauce.
Serve warm with extra Parmesan and fresh herbs if desired.

Notes

Cook gluten-free pasta just until al dente because it softens quickly after draining. Reserve pasta water before draining to help create a glossy sauce. Do not rinse the noodles unless making pasta salad.

Nutrition