Spaghetti with Veggies – What can I eat that’s gluten free?

Spaghetti with Veggies

Have you ever noticed that sometimes the best meals are the ones where you just put together what you have and don’t follow a recipe?  This was one of those meals for us.  I’m still getting zucchini from my plant that I thought was done producing weeks ago.  I also have lots of tomatoes.  Therefore, I’ve been using those two vegetables in quite a few dinners.  Here’s what I did.

Cook a 12 oz. package of gluten free spaghetti noodles.  I used Tinkyada brown rice spaghetti.  It was very starch so I rinsed it and added a little olive oil after it cooked.
In a skillet heat a couple tablespoons of olive oil and sauté the following:

  • chopped onion
  • sliced zucchini
  • chopped tomato
  • minced garlic


  • leftover grilled chicken, cut
  • leftover pizza or spaghetti sauce (or omit)

I had about 6 oz. of pizza sauce that needed to be used so I just threw it in.  When the veggies are cooked to your liking, and the meat is heated through, serve over spaghetti noodles.  My kids really enjoyed this meal.

Remember:  The theme for next week is appetizers.

1. Gina (roasted chicken and vegetables)
2. Ali (Whole Life Nutrition) – 15-Minute Poached Salmon
3. Gluten Free Gidget (Honey Baked Lentils)
4. Ellen (I Am Gluten Free blog) – Black Beans & Rice
5. Simply Sugar & Gluten-Free (3 Tips for Perfect Frozen Lemon Greek Yogurt)
6. The WHOLE Gang- Good Food No Matter What! Jamaican Jerk Feast
7. Heather (Cilantro Rice)
8. Brian (Garlic-Dijon Roasted Potatoes)
9. Mikki (Steak Ceasar)
10. Daniel Munday, Sydney’s Fat Loss Expert

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About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
Connect with Linda online: Facebook | Google+ | Twitter


  1. This looks great, Linda! I've made similar meals from things laying around. If it's from the garden, you can't go wrong!

  2. I Am Gluten Free says:

    Hi Linda,

    Mexican-inspired meals are a biggie in our house. Easy and delish!


  3. Amy Green (Simply Sugar and Gluten-Free) says:

    I think the mark of a good home cook is when she knows what flavors will work well together and which ones won't. For me, this is great fun & an on-going learning process. I love to think about how to use this or that, especially when it means less waste.

    I hate to admit it, but when I first started cooking I threw almost all of our leftovers away because I didn't know how to use them. Today, I'm pretty good at using up everything and making it taste great.

    Great post & THANK YOU for hosting.

  4. thewholegang says:

    I love new meals that add in leftover ingredients. Great way to be creative and save time and money. This looks really good!

  5. I love this dish! Yum!

  6. Daniel Munday, Sydney's Fat Loss Expert says:

    I like the new look of the site! (been a while since I visited).

    Very good idea for a pasta. I love my gluten free pasta and throw in some veggies n chicken and that's a great healthy meal.

  7. This looks like a great dish to use all the fresh garden vegetables in.

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