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Chase's gluten-free veg-ghetti

Teen chef Chase Bailey says rice-based noodles are his noodle of choice for this healthful, colorful recipe.

Chase Bailey
Chase 'N Yur Face

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1 (8- to 12-oz.) package gluten-free spaghetti noodles
1/2 cup olive oil
5 to 6 cloves garlic, finely chopped
1/2 cup chopped orange bell pepper
1/2 cup chopped green zucchini 
1/2 cup chopped yellow zucchini 
2 cups fresh spinach leaves
2 medium tomatoes, chopped
Salt, to taste
Shredded Parmesan, to taste


Follow instructions on package to make spaghetti noodles. Set aside. In a large saucepan, heat oil on medium heat. Add all chopped vegetables to the pan, season with salt and sauté until tender. Reduce heat to low and add cooked spaghetti noodles. Mix thoroughly. Sprinkle desired amount of shredded Parmesan on each serving as desired. 

Serves 4 to 6


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