Gluten-Free Pasta Primavera with Garlic and Baby Spinach

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A colorful pasta primavera featuring gluten-free penne tossed with garlic, sautéed baby spinach, cherry tomatoes, and parmesan for a fresh vegetarian meal. This Italian-inspired pasta recipe (vegetarian, gluten free), ready in about 25 minutes, pairs gluten-free penne pasta, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz gluten-free penne pasta and cook for 9-11 minutes until al dente. Drain, reserving 1/2 cup pasta water.
  2. Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and golden but not burnt.
  3. Step 3: Add 1 pint halved cherry tomatoes to the skillet and cook for 3-4 minutes until softened and beginning to release juices.
  4. Step 4: Add 4 cups baby spinach and cook, stirring, for 2-3 minutes until wilted. Season with 1 tsp salt and 1/2 tsp black pepper.
  5. Step 5: Add the drained pasta and 1/4 cup reserved pasta water to the skillet. Toss gently for 1-2 minutes to combine and coat pasta.
  6. Step 6: Remove from heat and stir in 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh basil. Serve immediately for best flavor and texture.

Related recipes