This colorful gluten-free pasta dish is filled with tender roasted vegetables, combined with a light tomato sauce that makes them juicy and flavorful. It's a great choice for lunch or dinner with family and friends, including those who don't usually eat the same way you do. If you are preparing the dish for others, you can add a little olive oil to their portions just before serving – that way they are unlikely to miss anything!
Tomatoes contain important micronutrients, phytochemicals, vitamins, and minerals that support numerous liver functions. Lycopene is especially valuable for it: the liver uses it to protect itself from cell damage, and lycopene also helps it safely, smoothly, and effectively detoxify red blood cells. The fruit acids in tomatoes support gallbladder health by helping to clear it of accumulations and even reduce the size of gallstones.
Onions contain antimicrobial sulfur compounds that help remove unwanted pathogens from the liver. They have a disinfecting effect on the liver and help protect it from inflammation. They also help regulate its temperature – its kind of "thermostat" that allows it to warm up and cool down properly.
Garlic is one of the world's oldest remedies and an extremely powerful spice that can help protect against various diseases. It contains high amounts of vitamins and minerals, including vitamin C, vitamin B6, selenium, calcium, and iron. Garlic also possesses strong antibiotic, antifungal, anticancer, and antiviral properties.
Ingredients:
- 3 cups cherry tomatoes;
- 1 cup chopped red onion;
- 1 cup zucchini, diced;
- 1 cup carrots, diced;
- 1 cup asparagus, cut into pieces;
- 10 cloves garlic, unpeeled;
- ½ tsp lemon juice;
- ¼ tsp sea salt;
- ¼ tsp hot red pepper flakes (optional);
- about 340 g gluten-free pasta (see notes);
- 4 cups arugula (optional);
- additional sea salt and/or black pepper to taste.
Instructions:
Preheat oven to 200°C. Spread the tomatoes, red onion, zucchini, carrots, asparagus, and unpeeled garlic cloves on two baking sheets lined with parchment paper. Roast the vegetables for 15-20 minutes, until tender.
Peel all roasted garlic cloves, being careful not to burn yourself. Place 4 of them in a blender with 1 cup of the roasted tomatoes, lemon juice, sea salt, and optionally the hot red pepper flakes. Blend until a light and smooth tomato sauce is formed.
Prepare the gluten-free pasta according to package directions. Drain and transfer to a large bowl. Add the tomato sauce and stir well. The amount of sauce should be enough to coat the pasta with a light layer, without the dish becoming too saucy.
Add the remaining roasted tomatoes, red onion, zucchini, carrots, asparagus, and garlic cloves. Stir gently until all ingredients are evenly distributed.
Optionally, serve the pasta on a bed of arugula and sprinkle with a little more sea salt and/or black pepper to taste.
Serves 2-4 people.
Notes:
- Choose gluten-free pasta made from rice, quinoa, legumes, or lentils. If possible, avoid pasta types that contain corn.
- In this recipe, the pasta is tossed with a small amount of tomato sauce, just enough to get an extra flavor. If you prefer a larger amount of rich tomato sauce on your pasta, you can combine it with the tomato sauce from the “Ratatouille” recipe from our blog.
