This bright, veggie-forward pasta is a celebration of what's in season: tender zucchini, sweet bell peppers, and juicy cherry tomatoes all get quickly charred in a hot skillet until their edges caramelize, then tossed with al dente pasta, a splash of starchy cooking water, and a squeeze of fresh lemon for a glossy, clingy sauce. Matchsticks of carrot and scallion greens add crunch and color, while a pinch of red pepper flakes brings just enough heat if you want it. Everything comes together in one pan in under 20 minutes of active cooking, making it an easy weeknight option that still feels like a produce-market win. Finished with torn basil and a squeeze more lemon, it's light but satisfying — a dish built entirely around vegetables, herbs, and pasta rather than any meat or seafood. It's a natural fit for a vegetarian table, and easy to portion out for meal prep or a quick dinner any night of the week.
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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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