Gluten-free pasta with quick ratatouille and gremolata
Vegan, Gluten-Free, Dairy-Free, Lean & Clean
25 – 35 Minutes
Visually striking as well as satisfying to eat, black bean spaghetti keeps this vegetarian and Mediterranean-inspired pasta dish gluten-free.
In your bag
- 1/2 pound black bean spaghetti
- 1 red onion
- 1 or 2 zucchini (about ½ pound)
- 1 cup cherry tomatoes
- 1 lemon
- 1 or 2 cloves peeled fresh garlic
- 3 or 4 sprigs fresh flat-leaf parsley
- 3 tablespoons walnuts
- 1½ ounces baby arugula
- ½ teaspoon red chile flakes (optional)
Make It Leaner
Use just 1 teaspoon oil in the gremolata and you’ll lose 40 calories and 4.5 grams of fat per serving. To cut an additional 40 calories and 5 grams of fat per serving, garnish the dish with only 1 tablespoon chopped walnuts.
Protein: 38g (76% DV), Fiber: 21g (84% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 9g, Saturated Fat: 4.5g (23% DV), Cholesterol: 0mg (0% DV), Sodium: 270mg (11% DV), Carbohydrates: 44g (15% DV), Total Sugars: 17g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts, Soybeans