Bright, crisp-tender vegetables are the real star here — matchsticks of carrot, charred bell peppers, golden zucchini, and juicy cherry tomatoes all get quickly sautéed until they're vibrant and just tender at the edges. Tossed with pasta, a splash of starchy cooking water, and a hit of fresh lemon juice and zest, the whole thing turns glossy and light without any heavy sauce weighing it down. Scallion greens and torn basil add a fresh, herby lift, while a pinch of red pepper flakes brings a little warmth if you want it. It's a colorful, veg-forward bowl that comes together fast on a weeknight and still feels like something worth serving to guests. This one's an easy, satisfying choice to add to your vegan pasta 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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