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Gluten-free pasta with quick ratatouille and gremolata

Gluten Free, Vegan, Lean & Clean, Dairy-Free

2 Servings, 550 Calories/Serving

25 – 35 Minutes

Visually striking as well as satisfying to eat, black bean spaghetti keeps this vegetarian and Mediterranean-inspired pasta dish gluten-free.

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Ingredients

  • 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.

Instructions

1

Cook the black bean spaghetti

  • Measure out two-thirds of the spaghetti. Save the rest for another use.
Bring a medium sauce pot of generously salted water to a boil. Add the black bean spaghetti and cook until just tender, 4 to 5 minutes. Drain and transfer to a medium bowl; toss with 1 to 2 teaspoons oil.
While the water heats and the spaghetti cooks, prepare the ratatouille.

2

Prep the ingredients and cook the ratatouille

  • Peel and thinly slice enough red onion to measure ½ cup.
  • Trim the ends from the zucchini; cut the zucchini in half lengthwise, then crosswise on the diagonal into ¼-inch-thick slices.
  • Cut the cherry tomatoes in half.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the zucchini and cook, stirring once or twice, until lightly browned, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until they start to release their juices, 2 to 3 minutes. Season to taste with salt and pepper.
While the vegetables cook, prepare the gremolata and walnuts.

3

Make the gremolata; chop the walnuts

  • Zest and juice the lemon, keeping the zest and juice separate.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the walnuts for garnish.
In a small bowl, stir together the lemon zest, 2 tablespoons lemon juice, garlic, parsley, 1 to 2 tablespoons oil, and as many chile flakes as you like. Season to taste with salt and pepper.

4

Finish the pasta

To the bowl with the spaghetti, add the ratatouille and arugula and toss to combine. Season to taste with salt and pepper.

5

Serve

Transfer the spaghetti and ratatouille to individual bowls. Top with the walnuts and gremolata, sprinkle with any remaining chile flakes, if desired, and serve.

Nutrition per serving: 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). Not a significant source of trans fat.
Contains: tree nuts, soy (spaghetti may contain trace amounts of soy).

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