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Gluten Free Pasta with Sauteed Vegetables

Prep time: 10 minutes
Cook time: 15 minutes
Servings: Serves 8


4 cups water
3 tablespoons Extra Virgin Olive Oil, Organic
1 ¼ teaspoons salt
2 cups Quinoa Spaghetti Pasta, Organic
1 medium eggplant, cubed
2 summer squash, cubed
¼ cup Sunflower Seeds, Roasted & Salted
3 cloves garlic, minced
1 teaspoon fresh oregano, chopped
1 teaspoon lemon juice

For this simple and healthy dish we’re sautéing flavorful eggplant and summer squash (feel free to substitute your favorite vegetables), adding a dash of lemon juice, then combining it with spices and our gluten-free organic quinoa spaghetti for a warm pasta dish that’s bursting with delicious flavor and freshness!


  1. In a large pot, bring 4 cups water to a boil.
  2. Season water with 1 tablespoon extra virgin olive oil and 1 teaspoon salt.
  3. Add gluten-free spaghetti and cook for 10 minutes.
  4. While spaghetti is cooking, place remaining 2 tablespoons olive oil in a large sauté pan over medium heat.
  5. After 2 minutes, add eggplant, summer squash, sunflower seeds, garlic, oregano, and remaining ¼ teaspoon salt.
  6. Sauté for 8 minutes, or until vegetables are tender.
  7. Drain spaghetti and add to the pan.
  8. Add lemon juice and sauté an additional 2 minutes.
  9. Serve warm, and enjoy!


Serving Size: 1 cup

Calories: 210
Total Fat: 9 g
Saturated Fat: 1.5 g
Protein: 4 g
Total Carbohydrate: 29 g
Dietary Fiber: 1 g
Cholesterol: 0 mg
Iron: 1 mg
Sodium: 390 mg
Calcium: 26 mg


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