Gluten Free, Paleo Friendly Summer Garden Pasta Recipe

Ingredients

  • 20 basil leaves plus more for serving
  • 4 pints grape or cherry tomatoes, cut in half
  • 1 large zucchini, chopped (about 2 cups)
  • 2 yellow bell peppers, seeded and chopped
  • 6 garlic cloves, minced
  • 2 tablespoons nutritional yeast
  • 1 teaspoon kosher or fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon red pepper flakes
  • ½ cup olive oil
  • 2 (9-ounce) packages Cappello’s Fettuccine

Get the full recipe at Simply Gluten Free Blog.

Happy Eating!