Gluten Free Vegetable Pasta
This gluten-free vegetable pasta is a healthy and flavorful dish that's perfect for weight loss. It's low in calories and high in fiber and protein, making it an excellent option for those looking to shed some pounds. This recipe is also dairy-free, making it suitable for people with a dairy allergy. By using less oil, it can reduce the total fat intake of the day and contribute to weight loss.
Nutrition Facts
Per serving
Energy
74 kcal
Protein
2 g
Carbs
13 g
Fat
2 g
Fiber
2 g
Ingredients
Red Bell Pepper
0.5 cup, sliced (100g)
Green Bell pepper
0.5 cup, sliced (100g)
Quinoa Pasta (Naturally Yours)
50 gms (50g)
Zucchini
0.25 cup, sliced (50g)
Cherry Tomatoes
0.25 cup, halved (50g)
Clove Garlic, Chopped
1 tsp (5g)
Chilli flakes
0.5 tsp (1g)
Fresh basil leaves (Chopped)
1 tbsp (5g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Instructions
Cooking Steps
Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and sauté for 1-2 minutes until fragrant.
Add zucchini, red and green bell peppers, and cherry tomatoes to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still have a slight crunch.
Add cooked pasta to the skillet and toss well to combine with the vegetables.
Season with salt and pepper to taste. Garnish with fresh basil.
Serve hot.