This quick and easy gluten-free pasta dish makes for a perfect weeknight meal during the summer. If your local farmers market offers yellow squash, replace half the zucchini with an equal amount of yellow squash. Its delicate flavor tastes great in this simple pasta dish.
- ¼ cup plus 2 tablespoons olive oil, divided
- 1 large onion, sliced into thin strips
- 1 pound small zucchini, thinly sliced into coins
- ¾ pound gluten-free spaghetti, cooked according to directions on package; reserve pasta cooking water
- 1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
- Freshly ground pepper
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the sliced onions and cook until very soft and golden brown, about 8 minutes. Stir frequently. Remove the onion from the pan and place in a small bowl. Heat the remaining 1 tablespoon oil and cook the zucchini until soft and tender, about 5 minutes.
Toss the pasta with the ¼ cup oil. Add the onions and zucchini.
Toss to combine. Add the shredded cheese. Add 2 to 3 tablespoons of the pasta cooking water. Stir. If the pasta seems dry, add more pasta cooking water as needed, about 2 tablespoons at a time.
Season with freshly ground pepper to taste. Serve.
Nutrition Analysis: 600 cal, 28 g fat, 15 mg chol, 350 mg sodium, 74 g carbs, 2 g fiber, 4 g sugar, 15 g protein.
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.