Gluten Free Pasta with Sauteed Vegetables

PREP: 10 minutes
COOK: 15 minutes

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!


now foods pasta with vegetables

NOW Foods


4 cups water
3 tablespoons Extra Virgin Olive Oil, Organic
1 ¼ teaspoons salt
2 cups Quinoa Spaghetti Pasta, Organic
1 medium eggplant, cubed
2 summer squash, cubed
¼ cup Sunflower Seeds, Roasted & Salted
3 cloves garlic, minced
1 teaspoon fresh oregano, chopped
1 teaspoon lemon juice


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!

1 cup of gluten-free pasta with vegetables contains 210 calories, 9g total fat, 1.5g saturated fat, 0g trans fat, 0mg cholesterol, 390mg sodium, 29g carbohydrates, 1g fiber, 4g protein, 26mg calcium.

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