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One-Pot Gluten-Free Pasta with Vegetables

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 20 min
  • $$
Gatheredtable
adapted from Laurie David

Ingredients

  • 4 cloves of garlic, chopped
  • 1 medium onion, diced
  • 1 bunch kale, chopped
  • 2 sprigs fresh basil, chopped
  • 3 tablespoons extra virgin olive oil
  • 28 ounces canned diced tomatoes (or 3 1/2 cups chopped fresh tomatoes with juices)
  • 1 pound gluten-free linguine
  • salt and pepper, to taste
  • 1/4 cup parmesan cheese (optional)
  • 1 tablespoon red pepper flakes (optional)

Directions

Prep: 1. Chop/dice: garlic, onion, kale and basil. Make: 1. Heat oil in pan on high heat. 2. Add garlic, sauté until golden, add onion and cook until translucent, a few minutes. 3. Add tomatoes, kale, basil, pasta, salt and 4 cups water. 4. Bring to a boil, stirring, then reduce heat to simmer. 5. Cook according to time suggested on pasta package (probably 8-12 minutes), stirring occasionally and adding water if necessary. 6. When pasta is al dente, gently fold in parmesan; add red pepper, salt and pepper to taste. 7. Serve, topped with fresh basil and parmesan.

Notes

this recipe is adaptable: mix it up by adding/substituting your favorite veggies. for extra protein, mix in canned tuna/salmon, or put an egg on top!

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