GF Spaghetti with Garlic Zucchini Rounds and Walnuts | Connie Costello Health Coach

GF Spaghetti with Garlic Zucchini Rounds and Walnuts

GF Spaghetti with Garlic Zucchini Rounds and Walnuts

If you are sensitive to gluten it is best to eliminate processed grains from your food mix but on the rare occasion that you wish to experience the delicious Italian flare treat yourself to GF pasta. I find Dellalo brand works well, it is Italian and their spaghetti is made with rice and corn. Serve your plate with a modest amount of pasta and load it with the garlic zucchini rounds that are bursting with anti-inflammatory goodness. Walnuts are highest in omega 3 fats than other nuts, good for the heart and brain. If you are not sensitive to dairy feel free to top it off with some tasty parmesan cheese.


  • Serves 4
  • 8 ounces gluten free spaghetti
  • 3 tablespoons avocado oil
  • 1/2 cup walnuts, roughly chopped
  • 4 garlic cloves, thinly sliced
  • 4 medium zucchini, thinly sliced
  • Salt and pepper to taste
  • 1 ear of corn, shucked
  • 1/4 cup grated parmesan cheese (optional)
Cook the pasta according to package directions. Meanwhile in a large skillet heat oil over medium high heat. Add walnuts and cook stirring often for about 3 to 4 minutes. Be careful they don’t burn. Add garlic, continue stirring often and cook for an additional minute, until fragrant. Add the zucchini, cook for 5 minutes, until tender, stirring occasionally. The seeds from the zucchini will fall off and the zucchini will get mushy if you stir too much. Add corn, cook for more minutes. Season with salt and pepper. Serve with sprinkled parmesan cheese on top if tolerant to dairy.

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