This colorful pile of pasta is loaded with charred bell peppers, golden zucchini, sweet cherry tomatoes, and crisp carrot matchsticks, all tossed together in a bright, glossy sauce built from garlic-infused olive oil, fresh lemon juice, and a splash of starchy pasta water. Everything gets cooked in stages right in one skillet, so each vegetable holds its own texture instead of turning mushy, and the scallion greens add a little sharp bite at the end. Torn basil and a good crack of black pepper finish it off with a fresh, herby lift. It’s a light, vegetable-forward dinner that comes together fast and still feels like something worth serving to guests. This one is a genuinely solid pick for a dairy free table, no asterisks needed.
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Bring a large pot of well-salted water to a boil. Cook the gluten free pasta according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
While the pasta cooks, heat 2 tablespoons of the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the carrot matchsticks and cook, stirring occasionally, for 3 minutes, until just beginning to soften.
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