Gluten-Free Pasta with Sauteed Vegetables Courtesy of: Living Now Rating: Select ratingGive it 1/5Give it 2/5Give it 3/5Give it 4/5Give it 5/5 No votes yet Servings: 8 Prep: 10 min. Cook: 15 min. Total Time: 25 min. Share this: facebook twitter pinterest email Print Description The ultimate dinner that your whole family can enjoy regardless of any food allergies. Ingredients 4 cups water 3 tbsp. Ellyndale® Organics Extra Virgin Olive Oil 1 ¼ tsp salt 2 cups Living Now® Spaghetti 1 medium eggplant, cubed 2 summer squash, cubed ¼ cup NOW Real Food® Sunflower Seeds 3 cloves garlic, minced 1 tsp. fresh oregano, chopped 1 tsp. lemon juice Directions In a large pot, bring 4 cups water to a boil. Season water with 1 tbsp. extra virgin olive oil and 1 tsp salt. Add gluten-free spaghetti and cook for 10 minutes. While spaghetti is cooking, place remaining 2 tbsp. olive oil in a large sauté pan over medium heat. After 2 minutes, add eggplant, summer squash, sunflower seeds, garlic, oregano, and remaining ¼ tsp salt. Sauté for 8 minutes, or until vegetables are tender. Drain spaghetti and add to the pan. Add lemon juice and sauté an additional 2 minutes. Serve warm, and enjoy! Recipes you may also like NextBack Vegan Queso Blanco Chicken Salad Wrap with Grapes Low Fat Artichoke Dip Pomegranate, Persimmon, Pecan and Feta Spinach Salad Blueberry Muffins - Gluten-Free Olive Oil Mashed Potatoes with Kale and Herbs Breakfast Pupusas Frosted Holiday Shortbread Cookies Blueberry Lime Coconut Breakfast Cake by Taste & Tell Roasted Beet and Arugula Salad with Walnuts and Feta Cheese Comments View the discussion thread.