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30 Minutes or Less

Summer Squash Pasta (Vegan, Gluten-Free)

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summer squash pasta on a plate with white wine, basil, and red pepper flakes on the side

This summer squash pasta is the perfect way to enjoy one of this season’s BEST vegetables! Fresh summer squash is quickly sautéed until perfectly tender then tossed with your favorite pasta. This simple weeknight meal is light, healthy, and comes together in under 20 minutes!

summer squash pasta being lifted off a plate with a fork

‘Tis the season! If you (like me) feel like you’re drowning in squash this summer, then you NEED to make this recipe. Summer squash peaks in the ….you guessed it – summer! My parents garden is currently being taken over by summer squash and zucchini. They have so much squash at this point that they have no clue what to do with it all! One solution to their problem is sending me home with massive bags of it every time I visit them. And while I still have a few squash sitting in my fridge right now, I was able to use some of them in this delicious pasta recipe!

I don’t know about you, but lately I’ve been a big fan of anything quick and easy when it comes to time spent in the kitchen. Hovering over a hot stove for more than 20 minutes sounds like pure torture in this city heat and humidity. Therefore, I’m on a mission to develop as many no-bake/cook recipes or ready in under 30 minutes recipes as possible! This specific vegan and gluten-free pasta recipe falls into the latter category, and for that reason alone we love it so much.

What You Need To Make Summer Squash Pasta

Summer Squash and/or Zucchini– This recipe is the perfect way to use up any leftover summer squash and/or zucchini in your garden! Simply wash and then slice at least two of them, then throw them in this recipe. If you like your pasta extra squash-y (new word – squashy!) feel free to add an extra squash or two in there. The more, the merrier when it comes to this summer squash pasta!

Pasta – I used Jovial Brown Rice Gluten-Free Farfalle pasta in my dish, however you can use whatever kind of pasta you’d like in this recipe. Rigatoni, orecchiette, ziti, penne, or really any pasta shape would work here. If you’re gluten-free like me, I highly recommend the Jovial pasta as it tastes incredibly similar to the real thing.

Basil – Continuing on with the summer trend, this herb flourishes in the warm weather! Basil really helps pack on the freshness in this simple pasta dish. If you don’t have basil, you can use fresh parsley instead.

Adjust This Recipe To Your Diet

  • Add Dairy: Finish this summer squash pasta off with a sprinkling of freshly grated parmesan cheese for a delightful, savory bite!
  • Make it Paleo: You can easily make this dish paleo by doubling up on the squash and removing the pasta from this recipe. It’ll be more of a side dish than a main course, but will still taste totally delicious!
Summer Squash Pasta (Vegan, Gluten-Free)
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Summer Squash Pasta (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

This summer squash pasta is the perfect way to enjoy one of this season’s BEST vegetables! Fresh summer squash is quickly sautéed until perfectly tender then tossed with your favorite pasta. This simple weeknight meal is light, healthy, and comes together in under 20 minutes!

Ingredients

  • 12 ounces pasta, see Notes

  • 1/4 cup olive oil

  • 5 garlic cloves, minced

  • 2 summer squash and/or zucchini, sliced into 1/4-inch thick slices

  • 1/2 teaspoon salt

  • 1/4 teaspoon red pepper flakes

  • 2 tablespoons lemon juice

  • 1/4 cup fresh basil

Directions

  • Cook pasta according to package instructions until al dente.
  • Heat olive oil in a large skillet over medium heat, add in the garlic and cook for 1-2 minutes or until fragrant.
  • Add in the squash and/or zucchini along with the salt, cook 10-15 minutes, tossing every few minutes.
  • Transfer cooked and drained pasta to the skillet along with red pepper flakes and lemon juice, toss everything together.
  • Remove from heat, add in basil, and serve immediately.

Recipe Video

Notes

  • Pasta: I used gluten-free farfalle pasta in this recipe, though you can use any kind of pasta you’d like!

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30 Minutes or Less

Gluten-Free Pasta Salad (Dairy-Free)

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gluten-free pasta salad in a big bowl with a wooden spoon

This gluten-free pasta salad recipe will be on repeat all summer long! A quick and easy homemade Italian dressing is the cherry on top of this delicious dish. Make this simple gluten-free pasta salad for your next summer barbecue or party – everyone (including gluten-eaters) will love it!

gluten-free pasta salad in a big bowl with a wooden spoon

Pasta salad has always been my favorite part of every summer barbecue. Even as a child, I’d fill my paper plate to the brim with pasta salad and nothing else. There’s just something about a chilled pasta salad in the warm weather that is so light and fresh, yet satisfying. Most pasta salads contain both gluten and dairy, but making one without is surprisingly easy! I opted for brown rice pasta since it has the best taste and texture when chilled. And I simply left out the cheese while boosting the flavor of this dish in other ways to make up for it. This gluten AND dairy-free pasta salad won’t leave you feeling deprived, like at all. Enjoy this recipe as a side to virtually any meal, or if you’re like me – find the biggest plate you can, fill it up and eat it on its own!

What You Need To Make Gluten-Free Pasta Salad

Gluten-Free Pasta – Brown rice pasta reigns supreme in both taste and texture. While you can definitely use whatever kind of gluten-free pasta you’d like for this recipe, I highly recommend you give brown rice pasta a try. And not just any brown rice pasta, I specifically recommend the Tinkyada Brown Rice Spirals. I bought mine at Whole Foods, but have seen them at a variety of grocery stores. Now, if you’ve been reading my blog for a little while now, you know that I live and die by the Jovial Brown Rice pasta. However, when cold, Jovial brand pasta tends to get hard and chewy – which is not ideal for a pasta dish we plan on enjoying cold. Therefore, of all the gluten-free pasta brands I have experimented with for this gluten-free pasta salad recipe, I found Tinkyada to be the best!

Pepperoncini – We loooove pepperoncinis around here. I love having a jar in my fridge to add to any and all salads, while my boyfriend is obsessed with putting them on his sandwiches. If you’ve never had/heard of pepperoncinis (you’re missing out) they’re mildly spicy pickled peppers. Most commonly sold whole, you’ll want to slice them before adding them to your gluten-free pasta salad. If you’re sensitive to spice, I recommend slicing and using only the bottom half of the pepperoncinis. The closer to the stem you get, the hotter that part of the pepper will be.

Salami – Any kind of salami will work in this recipe! My only recommendation would be to avoid using thinly sliced salami. Try purchasing a whole salami and slicing into bite-sized pieces yourself. Feel free to go as big or as small with these pieces as you’d like.

Adjust This Recipe To Your Dietary Needs

Make it Vegan: Use chickpeas instead of salami, or just leave that part of the recipe out altogether!

Add Gluten: Feel free to use regular pasta instead of gluten-free pasta in this recipe.

Add Dairy: Throw a little mozzarella into this gluten-free pasta salad if you’d like.

Gluten-Free Pasta Salad (Dairy-Free)
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Gluten-Free Pasta Salad (Dairy-Free)

0 from 0 votes
Recipe by Samantha Course: SidesCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

This gluten-free pasta salad recipe will be on repeat all summer long! A quick and easy homemade Italian dressing is the cherry on top of this delicious dish. Make this simple gluten-free pasta salad for your next summer barbecue or party – everyone (including gluten-eaters) will love it!

Ingredients

  • For the pasta salad:

  • 1 pound gluten-free pasta

  • 2 cups cherry tomatoes, sliced

  • 1/2 cup black olives, sliced

  • 1/2 cup pepperoncini, sliced

  • 1 cup basil, chopped

  • 1 – 2 cups salami, chopped

  • For the dressing:

  • 1/2 cup olive oil

  • 1/4 cup apple cider vinegar, see Notes

  • 1 tablespoon honey (or maple syrup)

  • 1 garlic clove, chopped

  • 1/2 tablespoon salt

  • 1/2 tablespoon Italian seasoning

Directions

  • Cook pasta according to package directions.
  • While pasta cooks, make the dressing by adding all ingredients to a jar, securing with a lid, and shaking to combine.
  • Let the pasta cool before adding all ingredients to a bowl and tossing together.

Recipe Video

Notes

  • Apple Cider Vinegar: You can use lemon juice or white wine vinegar instead of apple cider vinegar if you’d like.
  • Prep this gluten-free pasta salad ahead of time and let it chill in the fridge for a few hours before serving to give the flavors time to develop!

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30 Minutes or Less

One-Pot Lemon Pasta (Vegan, Gluten-Free)

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Close up image of lemon pasta with parsley on top.

This one-pot lemon pasta is the easiest recipe you’ll make all week! Plenty of fresh lemon, creamy coconut milk, and a splash (maybe more, hehe) of white wine create the most delicious sauce for this pasta dish. The best part? You’ll need just ONE pot to make the entire thing! That’s right, throw everything in a pot, cook, and dinner will be ready in under 20 minutes.

Lemon pasta on a plate sprinkled with parsley and a side fo white wine.

I created this recipe for the lazy girl in me. She comes out every so often, especially on weekday nights when all I wanna do is melt into my couch with a bowl of chips and call it a day. Though because I know a bowl of chips isn’t enough to keep me full through the night – trust me, I’ve tried – I needed something filling, yet super easy to make.

I’ve had my sights set on a lemon pasta recipe for a while now. With the weather (finally!) getting warmer, I’ve been craving fresh, bright, citrusy foods. I’m at a point where I buy a bag of both lemons and limes every week at the grocery store and squeeze them over all my food and into my water. So the idea of combining my most current-favorite thing, lemon, and my always-favorite thing, pasta, was a no-brainer. I knew I wanted to keep my lemon pasta simple, and above all else EASY, so I settled on a one-pot dinner with just eight ingredients (one being salt). This one-pot lemon pasta has truly changed my lazy little life, and I’m sure it will yours too!

What You Need To Make One-Pot Lemon Pasta

Gluten-Free Pasta – Use whatever gluten-free pasta you’d like in this recipe. Any shape or brand will do! I used the Jovial Brown Rice Farfalle (aka Bow Tie) Pasta and highly recommend it. If you’re not gluten-free, feel free to use regular pasta instead.

Coconut Milk – Makes for an incredibly light and creamy sauce, but doesn’t taste like coconut. You could use any non-dairy milk you’d like in this recipe, but I love coconut milk for how nice and thick it is. If you’re not vegan/dairy-free, you can use heavy cream instead.

Vegetable Broth – Using broth instead of water in this recipe adds that much more flavor. It doesn’t have to be vegetable broth, though. If you’re not vegan, chicken broth works too.

Dry White Wine – I love the brightness a nice dry white wine adds to recipes. Sauvignon Blanc or Pinot Grigio work best in this recipe, or anything with “crisp” in the description. And if cooking with wine isn’t your thing, use one more cup of broth instead.

Lemon – Duh! Use plenty of lemon in this recipe. I know the recipe says 3 tablespoons, but I almost always add more. To get the juiciest lemon possible, push down with your palm and roll it across your countertop a few times. Then slice it open, squeeze the juice into a glass, and remove any seeds before using it in this recipe.

Adjust This Recipe To Your Dietary Needs

  • Add Dairy: Use heavy cream instead of coconut milk and add 1/2 cup of parmesan cheese at the end!
  • Add Protein: Grilled chicken or sautéed shrimp would taste great over this one-pot lemon pasta.
One-Pot Lemon Pasta (V/GF)
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One-Pot Lemon Pasta (V/GF)

0 from 0 votes
Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Cooking time

15

minutes
Total time

15

minutes

This one-pot lemon pasta is the easiest recipe you’ll make all week! Plenty of fresh lemon, creamy coconut milk, and a splash (maybe more hehe) of white wine create the most delicious sauce for this pasta recipe. The best part? You’ll need just ONE pot to make the entire thing! That’s right, throw everything in a pot, cook, and dinner will be ready in under 20 minutes.

Ingredients

  • 1 Tablespoon Olive Oil, see Notes

  • 3 Garlic Cloves, minced

  • 12 Ounces Gluten-Free Pasta

  • 2 Teaspoons Salt

  • 1 Cup Coconut Milk, see Notes

  • 2 1/2 Cups Vegetable Broth, see Notes

  • 1 Cup Dry White Wine, see Notes

  • 3 Tablespoons Lemon Juice

  • 1 Teaspoon Lemon Zest

Directions

  • Add the olive oil and garlic to a large pot over medium heat, cook for 2-3 minutes.
  • Add in the pasta, salt, coconut milk, vegetable broth, and white wine. Bring to a boil and cook for 12 minutes or until pasta is al dente.
  • Turn off the heat, add in the lemon juice and zest, then stir to combine. Taste and adjust seasoning as desired.

Recipe Video

Notes

  • Olive Oil: You can use butter instead of olive oil.
  • Coconut Milk: If not vegan/dairy-free, use heavy cream instead.
  • Vegetable Broth: Chicken broth also works in this recipe!
  • White Wine: If you’d like to make this recipe without wine, use an extra one cup of broth instead.

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30 Minutes or Less

Pasta Primavera (V/GF)

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Pasta Primavera

There’s no better way to welcome spring than with this fresh, bright, and flavorful pasta primavera recipe! This 20-minute meal is made with gluten-free pasta and vegan ingredients. It also includes plenty of options to customize it to your dietary needs. Make this pasta primavera when you’re craving something light and healthy, but also super satisfying.

Pasta Primavera

Nothing gets me excited for warmer weather quite like a big ole’ bowl of pasta primavera. What I love most about this dish, is it’s easy to customize with whatever fresh veggies you have on-hand! This recipe is perfectly seasoned with tons of bright lemon juice and a delicious combination of dried and fresh herbs. I really can’t get enough of this stuff in the spring and summer. My favorite thing to do is make a HUGE batch of pasta primavera and enjoy it allllll week long. It’s the perfect quick, easy and healthy lunch or dinner!

What You Need To Make Pasta Primavera

Gluten-Free Pasta – You can of course use whatever pasta you’d like in this recipe. I prefer either a penne or farfalle (bow-ties) in my pasta primavera, but really any shape will work. And for my gluten-free people, Jovial Brown Rice Pasta is, and always will be my number one – but go ahead use your favorite gluten-free pasta!

Dried Italian Herbs – Using dried Italian herbs in your pasta primavera will make your life so much easier. It’s the difference between having to purchase four or five separate bottles of dried herbs at the store, versus just buying one bottle with all four or five herbs mixed in it. Also, if you don’t have dried Italian herbs in your kitchen, do yourself a favor and get some – I cook with these herbs often.

Peas – Both fresh and frozen peas will work in this recipe. I used frozen because it’s easier, but if you can get your hands on fresh peas, go ahead and use those! Regardless of which type you’re using, just throw them straight into the recipe – no need to defrost frozen peas ahead of time.

Lemon Juice – I loooooove the taste of lemon in my pasta primavera. Though if lemon’s not your thing, you can cut the amount in this recipe in half. But if you’re like me, feel free to add an extra tablespoon or two of lemon juice to this recipe.

Fresh Parsley or Basil – I’ve made this recipe using both types of fresh herbs and they were equally as incredible. This comes down to personal preference. Pick whichever herb you like best, and add it to your recipe.

Adjust This Recipe To Your Dietary Needs

  • Make it Low-Carb: Use your favorite high-protein lentil or chickpea pasta in this recipe to make it higher in protein and lower in carbs.
  • Add Dairy: If you’re not dairy-free, sprinkle a little parmesan cheese on top of your finished dish.
  • Make it Paleo: Toss your cooked vegetables with some zucchini noodles for a paleo pasta primavera!
Pasta Primavera (V/GF)
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Pasta Primavera (V/GF)

0 from 0 votes
Recipe by Samantha Course: MainCuisine: Italian/AmericanDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

There’s no better way to welcome spring than with this fresh, bright, and flavorful pasta primavera recipe! This 20-minute meal is made with gluten-free pasta and vegan ingredients. It also includes plenty of options to customize it to your dietary needs. Make this pasta primavera when you’re craving something light and healthy, but also super satisfying.

Ingredients

  • 12 Ounces Gluten-Free Pasta, see NOTES

  • 2 Tablespoons Olive Oil

  • 1 Yellow Onion, chopped

  • 8 Ounces Asparagus, cut into 1 1/2-inch pieces

  • 1 Yellow Bell Pepper, cut into strips

  • 1 Red Bell Pepper, cut into strips

  • 1 Zucchini, chopped

  • 1 Yellow Squash, chopped

  • 1 Cup Peas

  • 3 Garlic Cloves, minced

  • 1 Tablespoon Dried Italian Herbs

  • 1 Teaspoon Salt

  • 1/4 Teaspoon Black Pepper

  • 1 Cup Grape Tomatoes, halved

  • 2 Tablespoons Lemon Juice

  • 1/4 Cup Fresh Parsley or Basil, chopped

Directions

  • Cook pasta according to the package directions (don’t forget to salt your pasta water!).Pasta Primavera Process Photo 1
  • While the pasta cooks, heat the olive oil in a large pot or skillet. Add in the onion and cook until soft, about 5 minutes.Pasta Primavera Process Photo 2
  • Add in the asparagus, yellow bell pepper, and red bell pepper – cook for 2-3 more minutes.Pasta Primavera Process Photo 3
  • Add in the zucchini, squash, peas, garlic, Italian herb, salt, and pepper. Mix to combine and cook for 2-3 minutes.Pasta Primavera Process Photo 4
  • Turn off the heat, add in your cooked pasta, grape tomatoes, lemon juice, and parsley.Pasta Primavera Process Photo 5

Notes

  • Gluten-Free Pasta: I use and love Jovial Brown Rice Farfalle Pasta in this recipe, but any gluten-free pasta will work.
  • Feel free to add in or remove any vegetables you’d like. The point of this pasta is to be loaded with your favorite fresh vegetables. Have fun with this recipe and don’t be scared to make it your own!

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30 Minutes or Less

Classic Rigatoni Bolognese

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close-up image of rigatoni bolognese with parmesan cheese, toasted breadcrumbs, and chopped parsley on top.

A wholesome and comforting rigatoni bolognese! Ground beef, sautéed veggies, red wine, tomatoes, and classic Italian seasoning. This delicious meal comes together in one pot, in under 30 minutes!

overhead image of rigatoni bolognese on a plate with red wine and chopped parsley on the side.

What You’ll Need to Make Rigatoni Bolognese

Ground Beef – I recommend a lean ground beef for this recipe! Also, remember to season it with plenty of salt in the first step.

Italian Seasoning – If you don’t already have Italian seasoning in your pantry, you MUST go get some. It’s a staple in my Italian home, and adds the perfect blend of dried herbs to whatever I’m cooking. Italian seasoning is essential in this rigatoni bolognese, so don’t even think about going without it!

Red Wine – A touch of dry red wine contributes tons of depth to this dish. However, if you don’t like or have red wine, you can use 1/2 cup of beef broth instead.

Rigatoni Pasta – Rigatoni is the perfect pairing to this homemade bolognese sauce! Its wide opening allows plenty of room for the sauce to fully wrap around each noodle. Though if you don’t have any rigatoni, feel free to use whatever pasta you have on-hand! Spaghetti bolognese is always delicious, too.

rigatoni bolognese on a plate with a fork and spoon.

Tips and Tricks

  • Want to make this rigatoni bolognese in the Instant Pot? Follow my Instant Pot bolognese recipe, then serve over rigatoni!
  • The longer you let the sauce simmer, the more flavorful it’ll be. This recipe requires just 15 minutes of simmering, but if you have the time – leave it to simmer even longer! You can simmer this sauce for up to an hour for TONS of flavor.
  • Prep a double batch of this bolognese and store half in the freezer for a later date! To freeze this sauce, let it cool completely then store in an airtight container. It stays fresh in the freezer for up to 3 months!
rigatoni bolognese on a plate with red wine and cheese on the side.

Adjust This Recipe to Your Dietary Needs

Make it Vegan/Vegetarian: For a vegetarian rigatoni bolognese, replace the ground beef with two cans of drained lentils!

Make it Gluten-Free: Use your favorite gluten-free rigatoni, I love this brand.

Classic Rigatoni Bolognese
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Classic Rigatoni Bolognese

5 from 1 vote
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

A wholesome and comforting rigatoni bolognese! Ground beef, sautéed veggies, red wine, tomatoes, and classic Italian seasoning. This delicious meal comes together in one pot, in under 30 minutes!

Ingredients

  • 1 tablespoon olive oil

  • 1 pound ground beef

  • salt, to taste

  • 1 onion, finely chopped

  • 1 celery stalk, finely chopped

  • 1 large carrot, finely chopped

  • 3 garlic cloves, minced

  • 1 teaspoon dried Italian seasoning

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon black pepper

  • 1/2 cup dry red wine, or beef broth

  • 1 (28 ounce) can crushed tomatoes

  • 1 pound rigatoni pasta

  • fresh grated parmesan cheese, for serving

Directions

  • Heat olive oil in a large pot over medium-high heat. Add in the ground beef and a big pinch of salt. Cook until beef is no longer pink, breaking the beef apart with a spoon as it cooks.
  • Once beef is cooked through, add in the onion, celery, carrot, and garlic. Cook until veggies are soft, about 3 minutes.
  • Add in the Italian seasoning, garlic powder, black pepper, and red wine. Cook for about 5 minutes, using your spoon to scrape up any brown bits stuck to the bottom of the pot.
  • Pour in the jar of crushed tomatoes with its juices, reduce heat to a simmer, and simmer uncovered for 15 minutes.
  • While the bolognese simmers, cook rigatoni pasta according to package instructions until al dente. Drain pasta from water.
  • Remove bolognese sauce from heat, add in cooked pasta, and stir to coat pasta in sauce. Serve warm with fresh grated parmesan cheese on top.

Recipe Video

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