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Simple Gluten Free Summer Spaghetti with Bacon

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A quick, light summer pasta dish that keeps things gluten-free while packing in smoky bacon, sweet tomatoes, and garden-fresh zucchini.

Ingredients

Scale
  • 12 oz (340 g) gluten-free spaghetti
  • 6 slices bacon, cut into 1-inch pieces
  • 2 cups cherry tomatoes, halved
  • 1 medium zucchini, sliced into thin half-moons
  • 3 Tbsp extra-virgin olive oil (divided)
  • 3 cloves garlic, minced
  • 1⁄4 tsp red-pepper flakes (optional)
  • 1⁄3 cup fresh basil, roughly chopped
  • Salt and freshly ground black pepper, to taste
  • 1⁄4 cup grated Parmesan or Pecorino (optional; omit for dairy-free)

Instructions

  1. Bring a large pot of salted water to a boil. Cook the gluten-free spaghetti according to package directions until al dente. Reserve 1⁄2 cup of pasta water, then drain.
  2. While the pasta cooks, heat a large skillet over medium heat. Add the bacon and cook until crisp, 6–8 minutes. Transfer bacon to a paper-towel-lined plate; pour off all but 1 Tbsp bacon fat.
  3. Add 1 Tbsp olive oil to the skillet along with the cherry tomatoes. Cook 2–3 minutes, just until tomatoes start to soften.
  4. Stir in the garlic and red-pepper flakes; cook 30 seconds. Add zucchini and sauté 2 minutes more.
  5. Return the bacon to the skillet. Add drained pasta, remaining 2 Tbsp olive oil, and a splash of reserved pasta water. Toss until everything is glossy, adding more water as needed.
  6. Remove from heat. Stir in fresh basil and season with salt and pepper. Sprinkle with Parmesan, if using. Serve immediately.

Notes

  • Swap in turkey bacon for a lighter option.
  • Add a squeeze of lemon juice for brightness.
  • For a dairy-free version, skip the cheese or use a plant-based Parmesan.

Nutrition

Keywords: gluten-free, summer pasta, bacon spaghetti, quick dinner

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