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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 Russo 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

Kale Pesto (Vegan, Gluten-Free)

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Kale pesto in spaghetti being twirled with a fork.

Pour this kale pesto over your favorite pasta for an easy, healthy meal! Loaded with fresh kale, this is the ultimate way to sneak extra veggies into your diet. With a few simple ingredients, you’ll have a fresh and delicious kale pesto in under 5 minutes!

Kale pesto in spaghetti being twirled with a fork.

The Story Behind This Recipe

We’re major pesto people around here. I make a killer basil pesto (be on the lookout for a recipe this summer!). There’s just something so fresh, yet satisfying about a good pesto. I was skeptical attempting a kale version of a favorite. But WOW, I had absolutely nothing to worry about. This kale pesto is savory, bright, almost refreshing and completely hides how healthy it is. As some of you know, most pestos are made with some type of cheese. But because we’re a cheese-free zone, I developed this recipe without cheese. And honestly – you won’t even know it’s missing anything!

What You Need To Make Kale Pesto

Kale – I used green curly kale, though any kale will work in this recipe. Be sure to remove as much of the stems from your kale leaves as possible before blending. And when I say “roughly chopped,” I mean it. Simply run your knife through the kale a couple of times and then it’s ready to use in this recipe!

Pistachios – Pistachios add a hearty almost sweet touch to this kale pesto. I’ve tried a few different nuts in this recipe and all work, though pistachios taste best. However, whatever nuts you use, it’s imperative that they are completely unsalted!

Lemon Juice – A touch of acidity brings out the brightness of this recipe! Lemon juice also helps to break down the tough fibers in the kale, making it easier to digest.

Ways To Enjoy This Kale Pesto

  • Perhaps the most obvious way is over pasta. This is how I enjoyed my kale pesto, with Jovial Brown Rice gluten-free pasta. I also added sautéed mushrooms and bell peppers for extra protein/nutrients – and it was delicious!
  • Don’t knock this one ’til you try it – with scrambled eggs! Stir a tablespoon or two of kale pesto in with your eggs right before they’re finished cooking. The end result is creamy scrambled eggs loaded with flavor and veggies.
  • On toast – slather a healthy helping of kale pesto on toasted bread for a quick and delicious snack!
Kale Pesto (Vegan, Gluten-Free)
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Kale Pesto (Vegan, Gluten-Free)

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

6

servings
Prep time

5

minutes
Total time

5

minutes

Pour this kale pesto over your favorite pasta for an easy, healthy meal! Loaded with fresh kale, this is the ultimate way to sneak extra veggies into your diet. With a few simple ingredients, you’ll have a fresh and delicious kale pesto in under 5 minutes!

Ingredients

  • 3 cups packed kale, stems removed and roughly chopped

  • 1/2 cup pistachios, raw and unsalted

  • 2 tablespoons lemon juice

  • 2 garlic cloves, see Notes

  • 1 teaspoon salt

  • 1/4-1/2 cup olive oil

Directions

  • Add all ingredients, except for the olive oil, to a food processor or blender. Pulse until finely chopped, then slowly stream in the olive oil while blending until combined.

Notes

  • Garlic: There’s no need to chop the garlic for this recipe, simply remove the skin then throw the cloves in with the other ingredients!

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Appetizers

Gluten-Free Baked Tortilla Chips with a Hint of Lime

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Gluten-Free baked tortilla chips with a side of salsa and beer.

This super easy method to make gluten-free baked tortilla chips at home will have you skipping a trip to the store for the bagged version! With just a hint of lime, these chips are perfectly seasoned and dip well in virtually anything. These gluten-free baked tortilla chips are also much healthier than their deep-fried counterparts.

Gluten-Free baked tortilla chips with a side of salsa and beer.

The Story Behind This Recipe

Not going to lie here, I’m a BIG bagged chip girl. I love a good bag of extra salty potato chips, and that will never change. But when it came to tortilla chips, I’ve always been picky. Trader Joe’s has the best bagged tortilla chips in my opinion, they’re perfectly crispy with a hint of lime. And those were the inspiration behind these gluten-free baked tortilla chips. They taste just as good as the TJ’s ones, but are baked, making them way healthier! These chips taste great with literally EVERYthing. Hummus? YUM. Salsa? Duh! Guacamole? YES PLZ. My next venture will be turning these gluten-free baked tortilla chips into gluten-free and dairy-free nachos! Oh boy, I’m drooling already.

What You Need To Make Gluten-Free Tortilla Chips

Corn Tortillas – Corn tortillas are the gluten-free alternative to flour tortillas. They also yield an incredibly crispy texture once baked, making them just perfect for this recipe!

Spray Cooking Oil – Feel free to use olive or avocado oil instead, but spray cooking oil will make your life a whole lot easier. Simply give the tortillas a quick spritz of oil then continue on with the recipe.

Lime Juice – This ingredient is totally optional, but totally recommended. Lime juice is how we make these gluten-free baked tortilla chips taste like those ones from Trader Joe’s that I was talking about earlier. There’s something about a little lime drizzled over a salty chip that makes it completely irresistible.

How To Make Gluten-Free Tortilla Chips

  • Start by slicing corn tortillas into triangles (aka into the shape of tortilla chips).
  • Then, line them up in a single layer on a baking sheet. It’s important that you do not overcrowd your baking sheet with parchment paper, otherwise your chips won’t be as crispy.
  • Either spray or drizzle the tortilla triangles with olive oil, then sprinkle with salt, and finish off with a drizzling of lime juice. Feel free to add any other seasonings you’d like in this step!
  • Transfer the tortillas to an oven set at 375° Fahrenheit and bake them for at least 12 minutes. After 12 minutes, check your tortilla triangles to see if they’re nice and golden brown all over. If they’re not completely golden brown, continue baking for a few more minutes.
  • Lastly, remove the gluten-free baked tortilla chips from the oven and let them cool on a baking sheet for 30 minutes. The chips won’t be super crispy when you remove them from the oven, but they will continue to crisp up as they cool! Do not cut the cooling time short, use the full 30 minutes before serving.
Gluten-Free Baked Tortilla Chips with a Hint of Lime
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Gluten-Free Baked Tortilla Chips with a Hint of Lime

0 from 0 votes
Recipe by Samantha Russo Course: SidesCuisine: MexicanDifficulty: Easy
Servings

24

ounces
Cooking time

15

minutes
Cooling Time

30

minutes
Total time

45

minutes

This super easy method to make gluten-free baked tortilla chips at home will have you skipping a trip to the store for the bagged version! With just a hint of lime, the sechips are perfectly seasoned and dip well in virtually anything. These gluten-free baked tortilla chips are also much healthier than their deep-fried counterparts.

Ingredients

  • 16 corn tortillas, see Notes

  • spray cooking oil, see Notes

  • 1 tablespoon salt

  • 1 tablespoon lime juice

Directions

  • Preheat oven to 375° Fahrenheit and line a baking sheet with parchment paper.
  • Cut each tortilla into 6 triangles.
  • Place the tortilla triangles in a single layer on the baking sheet and spray with cooking oil, drizzle with lime juice, then sprinkle with salt.
  • Bake for 12-15 minutes, then remove from the oven and let cool on baking sheet for at least 30 minutes before serving.

Recipe Video

Notes

  • Corn Tortillas: If you’re not gluten-free, you can use flour tortillas instead!
  • Spray Cooking Oil: If you don’t have spray cooking oil, you can use a drizzle of olive oil or avocado oil instead.

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30 Minutes or Less

Roasted Garlic White Bean Dip (V/GF)

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Roasted Garlic White Bean Dip

This creamy roasted garlic white bean dip is loaded with flavor! In just a few simple steps, you’ll have a delicious dip. Serve this roasted garlic white bean dip with gluten-free pita bread or veggies for a light and healthy snack!

Roasted Garlic White Bean Dip 2

I honestly just really wanted an excuse to roast an entire head of garlic. Once I roasted it, I wasn’t totally sure what to do with it. So I thought …what do I need more of in my life? And the answer was SNACKS. High-protein snacks, to be specific. That’s where the white beans came in, and of course a few glugs of nutritious olive oil. Then, all this recipe needed was some extra flavor. I settled on lemon for a bit of acidity, and honestly I’m just really obsessed with lemon at the moment. I threw in some fresh rosemary and sage because, well, it couldn’t hurt! Finally, I blended her up until totally smooth and WOW it was delicious. I went straight into eating this roasted garlic white bean dip with a spoon, it was that good.

Though if you’re more into dipping, some crunchy carrots, sliced cucumbers, or even celery are the perfect nutritious pairing to this dip. I also recommend dolloping some on your salads or veggie bowls for an extra boost of protein and flavor!

What You Need To Make Roasted Garlic White Bean Dip

Garlic – Roasted garlic has such an incredible mellow, slightly sweet flavor. Do not try to use raw garlic in this recipe, it will totally overwhelm the taste of your dip. To roast your garlic – slice the top 1/4-inch off, drizzle it with olive oil, wrap it in foil, then roast in a 400° Fahrenheit oven for 30 minutes. Yes, this part of the recipe takes a while. I learned a ton of patience waiting for my garlic to roast. But if you want that truly incredible roasted garlic flavor, you’ll just have to wait!

Rosemary – The perfect herb to compliment the flavors of this dip. In combination with the lemon juice and roasted garlic, rosemary adds a hint of fresh flavor that is just delicious. When using fresh rosemary, you’ll want to remove the small rosemary leaves from its stem and then chop just the leaves. If you don’t have fresh rosemary, you can use 1/2 teaspoon of dried rosemary instead.

Lemon Juice – You can easily play around with the lemon juice in this recipe. Blend your roasted garlic white bean dip, give it a taste, then add as much lemon juice as your hearts desires. My heart desires an extra tablespoon (at least) of lemon juice in this recipe. Though I kept the amount in this recipe rather small, giving you room to customize this dip.

Roasted Garlic White Bean Dip
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Roasted Garlic White Bean Dip

0 from 0 votes
Recipe by Samantha Russo Course: AppetizersCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

This creamy roasted garlic white bean dip is loaded with flavor! In just a few simple steps, you’ll have a delicious dip. Serve this roasted garlic white bean dip with gluten-free pita bread or veggies for a light and healthy snack!

Ingredients

  • 1 Garlic Bulb

  • 16 Ounce Can Cannellini Beans, see Notes

  • 1 Teaspoon Fresh Rosemary, chopped

  • 1/2 Teaspoon Fresh Sage, chopped (optional)

  • 1 Tablespoon Lemon Juice, see Notes

  • 1/2 Teaspoon Lemon Zest

  • 1/4 Cup Olive Oil

  • 1 Teaspoon Salt

  • 1/4 Teaspoon Black Pepper

Directions

  • Preheat your oven to 400° Fahrenheit. Peel and discard the outer layer of garlic bulb, leaving the skin around each clove intact.Roasted Garlic White Bean Dip Process Photo 1
  • Slice 1/4-inch to 1/2-inch off the top of the garlic bulb, place on a sheet of aluminum foil, then drizzle with 1 tablespoon of olive oil. Wrap the garlic in foil and bake for 30 minutes.Roasted Garlic White Bean Dip Process Photo 2
  • Drain and rinse the cannellini beans and add them to a food processor or blender with remaining ingredients. Squeeze the roasted garlic out of its skin and into the food processor. Pulse or blend until smooth.Roasted Garlic White Bean Dip Process Photo 3

Notes

  • Cannellini Beans: Be sure to drain and rinse your cannellini beans very well before using them in this recipe. If you want, you can substitute any other white bean you’d like for the cannellini beans.
  • Lemon Juice: Fresh is always best, but you can use bottled lemon juice if you can’t find fresh lemons.

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