To make a gluten-free version of Mediterranean vegetable pasta and still keep the dish full of minimally processed ingredients, there are many great gluten-free pasta alternatives you could try. Some great examples are spiralized zucchini (courgetti), u003cstrongu003ered lentil pastau003c/strongu003e (made with 100% red lentil flour), u003cstrongu003egreen pea pastau003c/strongu003e (made with 100% pea flour), and chickpea pasta (made with 100% chickpea flour). I have tried this dish with all four ingredients and they're all great. u003cbr/u003eu003cbr/u003eThe spiralized zucchini just needs warming through to replicate an al dente spaghetti, so no need to precook. Just add to the pan during step six detailed on the recipe card. u003cbr/u003eu003cbr/u003eLentil, pea, and chickpea types of pasta add a rich savory flavor to the dish which is just delicious. Just go easy on the salt because they each pick up the flavor of salt more easily than whole wheat pasta and your dish could end up very salty if you're not careful.