A skillet full of color is the whole point here — sweet bell peppers, golden zucchini, and juicy cherry tomatoes get charred just enough to bring out their natural sweetness before tangling with pasta and a bright, glossy lemon sauce. Garlic-infused olive oil does a lot of the heavy lifting, giving every bite a savory backbone without weighing things down, while a hit of fresh lemon juice and zest keeps the dish tasting light and vegetable-forward. Carrot matchsticks and scallions add crunch and a little sharpness, and torn basil at the end brings that fresh, herby lift that makes this feel like a warm-weather staple. It's a loaded-with-produce, olive-oil-driven kind of meal, which makes it a natural fit for anyone building meals around the Mediterranean way of eating. Quick to pull together on a weeknight but colorful enough to serve to guests, this is the kind of pasta dish that proves plant-heavy cooking doesn't mean skimping on flavor.
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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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