Measurements

• 200g gluten
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 cup broccoli florets
• 1 cup bell peppers
• 1 cup carrots
• 1 cup zucchini
• 1 cup cherry tomatoes
• 2 cups spinach
• 1/4 cup nutritional yeast (as a substitute for Parmesan cheese)
• Salt to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup fresh basil, chopped

Preparation Method

• Cook the gluten-free pasta according to package instructions.
• Drain and set aside.
• In a large skillet, heat olive oil over medium heat.
• Add minced garlic and sauté until fragrant, about 1 minute.
• Add broccoli, bell peppers, carrots, and zucchini to the skillet.
• Sauté for 5-7 minutes until the vegetables are tender-crisp.
• Add cherry tomatoes and spinach to the skillet.
• Cook for an additional 2-3 minutes until the spinach is wilted.
• Add the cooked pasta to the skillet and toss to combine with the vegetables.
• Sprinkle nutritional yeast over the pasta and vegetables.
• Season with salt, black pepper, and red pepper flakes.
• Toss everything together until well combined.
• Remove from heat and garnish with fresh basil before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.