dinner · gluten-free · vegetarian

Gluten-Free Zucchini Yellow Tomato Summer Pasta Topped with Basil & Manchego


“May all beings in all worlds be happy and free” has got to be my favorite quote these days.  I love a good quote.  In a fluffy, hypothetical world I would wake up every morning, make myself a coffee, eat a zero-calorie chocolate croissant (a girl can dream), saunter over to my laptop and google-search inspirational quotes that I could write on my hand-made framed chalk board (which, I have not created yet) in hopes that said quote resonates with me for the entire day, thus heightening my mood and productivity.  In reality, most mornings my mind is focused elsewhere, like getting out of the door on time.  So, I usually revert to this quote when I need a little inspiration, which is fine because I’m totally in love with it.  It’s pure, simple and beautiful 🙂 just like this pasta.  Enjoy!



3 Medium Sized Zucchinis – Chopped

2 Large Yellow Heirloom Tomatoes (or 4 small) – Diced

3 Tbsp. Olive Oil

4 Garlic Cloves – minced

½ Cup Vegetable Broth

¼ Cup White Wine

Salt to taste

1 package of Gluten-Free Pasta

½ Cup Shredded Manchego

8 Leaves of Basil – rinsed



1)      In a large non-stick flying pan heat olive oil over medium-high heat.  Once hot add chopped Zucchini’s and Yellow Tomatoes and sauté for 10 minutes.  5 minutes into sauteing add minced garlic.

2)      Add vegetable broth and white wine and reduce heat to Medium Low.  Simmer for 15 minutes.

3)      While the Pasta Sauce is simmering boil Gluten-Free pasta according to package directions.

TO SERVE: Spoon desired amount of Gluten-Free pasta and Zucchini Yellow Tomato Pasta Sauce onto plate.  Top with Manchego and Basil.  Enjoy 🙂


In Hawaii, Feeling very happy and free 🙂




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