One-Pan Pasta (GF, Vegan)

Ingredients

• 8-12 oz gluten-free spaghetti depending on how many people you’re feeding
• 12 oz cherry tomatoes halved
• 1 onion thinly sliced
• 4 cloves of garlic thinly sliced
• 3 sprigs of basil
• 2 tbsp extra virgin olive oil
• 2.5 cups of water or more if you’re using more pasta
• optional: sheep’s milk or goat's milk manchego cheese
• Salt pepper and red pepper flakes to taste
• 1 small zucchini thinly sliced into rounds

Instructions

1. Add all ingredients to a large pot on the stove (except for the cheese). Bring to a boil over high heat. Once boiling, stir and move around the ingredients. Stirring consistently, cook according to package directions. For me, this was about 11 minutes.
2. The pasta will be finished when the water has nearly all evaporated and creates a starchy sauce.
3. Season with salt, pepper and finish with red pepper flakes, olive oil, fresh basil and grated manchego cheese.