Gluten Free? Try this La Rosa Spaghetti recipe

Looking for an easy weeknight gluten free pasta that even you non-gluten free family will love? Try this spaghetti dish which uses the fantastic La Rosa spaghetti together with a hearty (and heart-healthy) dose of our assertive Spezia EVOO.

Garlic and Lemon Gluten-Free Spaghetti with EVOO

Ingredients

• 12 oz gluten-free La Rosa spaghetti*
• 1/4 cup Spezia extra virgin olive oil*
• 4 cloves garlic, thinly sliced
• Zest of 1 lemon
• Juice of 1/2 lemon
• Salt and pepper, to taste*
• 1/2 tsp red pepper flakes (optional, for a hint of heat)
• 1/4 cup fresh parsley, chopped
• Freshly grated Parmesan cheese*

*Ingredients available at Olive Ovation

Instructions

1. Cook the spaghetti: Boil gluten-free spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
2. Infuse the EVOO: In a large skillet over medium heat, add the extra virgin olive oil. Add the sliced garlic and cook until it’s golden brown and fragrant (about 2 minutes), but be careful not to burn it.
3. Add zest and seasonings: Add the lemon zest and red pepper flakes, if using, to the garlic and olive oil mixture. Stir for another 30 seconds to infuse the flavors.
4. Combine pasta with sauce: Add the drained spaghetti to the skillet, tossing to coat in the garlic and lemon EVOO sauce. Add a little reserved pasta water as needed to help the sauce cling to the pasta.
5. Finish with lemon and herbs: Squeeze the lemon juice over the pasta, season with salt and pepper, and toss in the fresh parsley.
6. Serve and garnish: Plate the spaghetti, sprinkle with grated cheese if desired, and enjoy!

Tips:

This dish highlights the fresh, green aromas of a quality EVOO, adding both a fruity undertone and a slight peppery finish that complements the bright lemon and garlic​​. The red pepper adds a touch of warmth, enhancing the olive oil’s pungency.