Gluten-free pasta with quick ratatouille and gremolata

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Gluten-free pasta with quick ratatouille and gremolata

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

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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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.

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).
Contains: Tree Nuts, Soybeans


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.


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.


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.


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.



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

Similar Recipes