This vibrant skillet dinner is loaded with color and crunch — charred bell peppers, golden zucchini, sweet cherry tomatoes, and crisp carrot matchsticks all tumbled together with a good glug of garlic-infused olive oil. The pasta cooks up tender and al dente, then gets tossed right in the skillet with starchy pasta water, fresh lemon juice, and lemon zest until everything turns glossy and clings to every piece. Finely grated Parmesan melts into the sauce for a salty, savory finish, and torn basil on top adds a fresh, herby lift. It's the kind of meal that feels light but satisfying, packed with spring vegetables in every forkful. Bright, fast, and endlessly customizable, this is a genuinely solid choice for a gluten free weeknight dinner rotation.
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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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