Zucchini & Parsley Gluten-Free Pasta Primavera

This light, garlicky pasta is a gentler take on a classic Pasta Primavera, focused on zucchini, fresh herbs, and a salty finish of Cotija cheese. It’s satisfying without being heavy, making it ideal when appetite is smaller but you still want something warm and comforting. The balance of fiber, healthy fats, and moderate carbs works beautifully for semaglutide-friendly meals.

Ingredients: (serves 2)

• 120–150 g gluten-free pasta (corn/rice or chickpea-based)

• 2 medium zucchini, sliced or half-moons

• 2 cloves garlic, finely chopped

• 2 tbsp olive oil

• Chili flakes, to taste

• Salt & black pepper

• 30–40 g Cotija cheese, crumbled (or feta/parmesan)

• Fresh parsley, finely chopped
  
  

Instructions:

1. Cook the gluten-free pasta according to package instructions. Reserve a few tablespoons of pasta water, then drain.

2. Heat olive oil in a pan over medium heat. Add garlic and gently sauté until fragrant (about 30 seconds).

3. Add zucchini and a pinch of salt. Cook 5–7 minutes until just tender and lightly golden.

4. Stir in chili flakes and cooked pasta. Add a splash of reserved pasta water if needed to loosen the sauce.

5. Remove from heat and fold in fresh parsley.

6. Finish with crumbled Cotija cheese and freshly ground black pepper. Serve warm.
   
   

Wellness Tip:

On GLP-1 medications, texture and volume matter. Zucchini adds bulk and hydration without heaviness, helping you feel satisfied with a smaller portion. If you need extra protein, add grilled shrimp or a spoon of ricotta on the side rather than increasing pasta quantity.

Nutritional Value:

• Protein: 12–15g

• Carbs: 38-45g

• Fats: 18-20g

• Fiber: 5-7g

• Calories: 300–400 kcal (for 1 serving)
  (Values may vary slightly based on exact ingredients used.)