Fresh farmer’s market vegetables become the star of this gluten-free fettuccine: zucchini, yellow wax beans, and a subtly spicy harissa heirloom tomato sauce.
Disclosure: I received gluten-free pasta and cookie dough from Cappello’s at no cost, but this post was not paid or otherwise compensated. As always, my opinions are my own.
When I visit the farmer’s market without a list, I almost always come home with more than I planned to buy. One particularly exuberant trip found me carrying what felt like the whole farm in a reusable bag: bright zucchini, tender yellow wax beans, and a pile of perfectly ripe heirloom tomatoes.
There was no storage strategy that would keep these tomatoes—and my newfound bounty—happy in the tiny crisper drawer, so the obvious solution was to cook them. The tomatoes, in particular, demanded immediate attention; they needed to be turned into something glorious before they slept in the wrong corner of the kitchen.
In short order the whole spread made its way into a large skillet and then into a pot of simmering sauce. I wanted the vegetables to shine, with a sauce that felt summery and bright but with a little bite, so I leaned on harissa for subtle heat and deep, aromatic flavor. The result was a sauce that let the heirloom tomatoes sing while supporting the zucchini and wax beans without overpowering them.
I also decided to use a fresh gluten-free fettuccine. Full disclosure: I used pasta from Cappello’s. I’ll admit I used to be skeptical of gluten-free pastas, especially fresh versions. This particular almond-flour fresh pasta changed my mind. It cooks quickly—nearly al dente in less than a minute—and it soaks up the sauce beautifully without falling apart. Paired with the harissa-herbed tomato sauce and the crisp-tender vegetables, it made a satisfying summer pasta that felt light but substantial.
The balance in this dish comes from simple techniques: searing the zucchini and beans just enough to keep some texture, allowing the heirloom tomatoes to break down slowly into a fragrant sauce, and finishing the pasta in the sauce so each strand is coated with flavor. A splash of good olive oil and a final grind of pepper are all this pasta needs, though a handful of fresh herbs—basil or parsley—brighten the plate nicely.
Cooking with market-fresh produce is about honoring those ingredients, not hiding them. The harissa here is used sparingly; it enhances the tomatoes’ natural sweetness and gives the sauce a gentle warming note. The yellow wax beans provide a pleasing contrast in color and texture to the zucchini, while the fresh gluten-free fettuccine carries everything together in a way that feels indulgent yet clean.
When I set the finished pasta on the table, it felt like a small victory for summer. The flavors were straightforward but layered: sweet tomatoes, earthy harissa, tender vegetables, and a pasta that held its own. If you’re experimenting with gluten-free pastas, this combination makes a great case for choosing fresh almond-flour pasta when you can find it.
Recipe: Gluten-Free Fettuccine with Zucchini, Yellow Wax Beans, and Harissa Heirloom Tomato Sauce — a summer pasta that highlights farmer’s market produce, simple technique, and a touch of spice for complexity.
More fresh and light summer pastas
Pasta with Tomato-Peach Sauce
Pasta with Fresh Corn Pesto
Pasta with Yogurt, Peas, and Chile
Suggested reads and recipe ideas
Stuffed Shells Florentine; 5-Ingredient Pesto Pasta Salad; Pasta with Marinated Tomatoes; Fresh Lemon and Herb Pasta; Spaghetti with Broccoli Pesto.
Cooking with fresh, seasonal produce is an easy way to keep meals vibrant and interesting all summer long. This gluten-free fettuccine with zucchini, yellow wax beans, and harissa heirloom tomato sauce is a great example: minimal fuss, maximum flavor, and a true celebration of market finds.
