Gluten-free recipes

Gluten-free zucchini noodle aglio e olio

Spiralized zucchini tossed in garlic, olive oil, and chili flakes for a light pasta-free lunch.

Ingredients

• 4 zucchini, spiralized
• 4 garlic cloves, thinly sliced
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes
• 3 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• 1/2 tsp salt

Steps

1. Heat olive oil in a large skillet over medium-low heat.
2. Add garlic and red pepper flakes and cook gently 2 minutes until fragrant but not browned.
3. Add the zucchini noodles and toss 3 minutes until just tender.
4. Remove from heat and stir in parsley, lemon juice, and salt.
5. Serve immediately.

Keeping it gluten-free

Made with gluten-free ingredients as written — dairy-free. Always confirm packaged items (broth, sauces, tamari) are labeled gluten-free.

Check the labels on packaged ingredients like broth, sauces and spices. Guidance, not medical advice.