Summer Veggie Gluten-Free Pasta

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Fresh, light and full of flavor this Summer squash pasta is just what you’ve been looking for! It incorporates all of the seasonal veggies you love like yellow squash, zucchini, heirloom tomatoes, and basil. It feeds 2-3 people so definitely plan to share! I’m especially excited to share this with a few of my friends and family members because it meets their specific dietary restrictions. It’s so nice when you can find a more modern way to create a classics pasta recipe that’s is both vegetarian and gluten-free. Let’s dig into this recipe using Modern Table® Complete Protein Pastas.

Gluten-Free Pasta

You may have heard me mention before that my mother has celiac. She was diagnosed in the early 2000s before being gluten-free was even a thing. This diagnosis was not only life-changing for her, but for our family as well. We grew up eating home-cooked meals, but as I talk more with friends about their upbringing, we apparently ate pretty darn healthy.

Fast food and eating out became less frequent and we also gave up our beloved Texas Toast. Since mama couldn’t have gluten, ain’t nobody eatin’ it! Well, we could… but since she did all the grocery shopping, lunch packing, and meal making, my sister, dad, and myself accepted a mostly “gluten-free” lifestyle early on.

Finding good gluten-free substitutes was really difficult 10 years ago, but as more people adopt a more modern approach to eating, food companies have stepped up to the plate. Companies like Modern Table® are making it their mission to provide clean and flavorful options that are gluten-free!

Summer Veggie Pasta with Lemon, Basil, and Ricotta

In this Summer Veggie Pasta recipe, we’ll be using the Modern Table® Complete Plant-Protein Pastas. This recipe goes best with their penne pasta. It has 3 simple ingredients: lentils, rice, and peas. No binders or fillers. Not only is it certified gluten-free, but it’s also vegan and has an incredible amount of protein! I’m so excited to share this with my vegetarian friend because I know she has a hard time finding protein-rich foods that have a low glycemic index. Modern Table pastas have complete Plant-Protein meaning the protein in their pastas contain all 9 essential amino acids, which are the building blocks your body needs for lasting energy, muscle health, and good digestion.

Cooking for others brings me so much joy, but I also need to keep in mind my goals and eating habits as well. Since starting the FASTer Way to Fat Loss this year, we have been trying to maintain their modern approach to eating which is basically sticking to whole nutrition. This non-GMO gluten free pasta fits perfectly in line with whole nutrition!

Recipe and Instructions

You need:

• Modern Table® Complete Plant-Protein Penne Pasta
• 1 shallot
• 2 cloves garlic
• 8-10 basil leaves
• olive oil
• 1 large yellow squash
• 1 large zucchini
• Heirloom cherry tomatoes
• 8 oz ricotta cheese
• 2 oz fresh grated parmesan
• Zest from 1 lemon

Print

Summer Veggie Pasta with Lemon, Ricotta, and Basil

Keyword gluten free, pasta, vegetarian

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 3

Ingredients

• 1 box Modern Table GF Penne Pasta
• 1 shallot
• 1 large zucchini
• 1 large yellow squash
• heirloom cherry tomatoes
• 8 oz ricotta cheese
• 2 oz parmesan cheese
• pinch crushed red pepper
• zest of one lemon
• bunch of basil
• 2 cloves garlic

Instructions

1. Pre-heat oven to 400 degrees. Pop the heirloom cherry tomatoes in the oven to cook for 10 minutes.

2. Add minced shallot in a large skillet and cook over medium heat until translucent. 3-4 minutes. Season with salt and pepper.

3. Meanwhile, boil a large pot of water and cook pasta according to instructions on the box.

4. Quarter cut your squash and zucchini. Add vegetables to the pan with shallots and cook on medium-high heat for 8-10 minutes. Season with salt and pepper

5. While vegetables are cooking, prepare basil mixture

6. Using a mortar and pestle, food processor, or immersion blender: Add basil leaves, garlic, and 1 tbsp of olive oil and blend until all broken down

7. Save 1 cup of pasta water and then drain into a colander

8. When vegetables have cooked through, add drained pasta, 1/2 cup pasta water, ricotta, parmesan, lemon zest, crushed red pepper, and basil mixture. Mix together and heat throughout.

9. Add blistered cherry tomatoes and garnish with fresh basil and parmesan (optional)

10. Serve and enjoy immediately!