Late Summer Farmers Market One-Pot Pasta (Gluten-Free)
Prep time: 
Cook time: 
Total time: 
Serves: serves 6
gluten-free, dairy-free, egg-free, nut-free, vegetarian, vegan
  • 12 ounces organic brown-rice spaghetti-style pasta (gluten-free)
  • 1 pound cherry or grape heirloom tomatoes, halved or quartered
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 2 sprigs basil, plus additional, roughly torn for serving
  • 2-3 zucchini, thinly sliced and quartered
  • 2-3 large handfuls kale, roughly chopped or torn, stems removed
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons coarse sea salt
  • ¼ teaspoon freshly ground black pepper
  • ½ red pepper flakes (optional)
  • 4 cups water
  • for topping: zest from 1 lemon
  • top with Parmesan or Romano cheese, shredded
  • sprinkle nutritional yeast on top for vegan cheesy flavor
  • opt for leeks or shallots instead of onion
  • try other veggies based on the season, peas, green beans, broccoli or cauliflower, bell pepper, mushrooms, etc
  • if not dairy-free, add cream at the end for even more rich, creaminess
  • if you are a meat-eater, you can add also add sausage or pepperoni
  1. Combine all of the ingredients in a large high-sided pan, a stock pot or Dutch oven. Cover and bring to a boil over a high heat. Reduce the heat, remove the lid and simmer uncovered for about 9-12 minutes, until the pasta is cooked through and the liquid reduced. While it’s bubbling away, be sure to stir often to keep it from sticking. The pasta will continue to absorb the liquid as it sits. Serve immediately topped with fresh basil, shredded cheese or nutritional yeast.
  2. PLEASE NOTE: The amount of water called for in this recipe was calculated using brown rice spaghetti. If you use normal pasta or a different gluten-free pasta, please be aware that it may alter the amount of liquid required. It is best to start with a smaller amount and add more, as needed.
Recipe by Tasty Yummies at