So I made this recipe with gluten-free pasta because my mom was eating with me, but obviously you could just sub regular pasta instead of gluten-free pasta because thats really the only thing that makes it gluten-free. I also used regular soy sauce in the marinade because my mom is not THAT sensitive to gluten so soy sauce doesn't effect her, but if you are super sensitive or have celiacs disease I would obviously suggest you not use regular soy sauce.
I got the zucchini from the market fresh yesterday- chopped them up, and mixed them up with salt, pepper, and olive oil before I grilled them on the barbecue with the chicken.
The chicken I sliced into long thin pieces and marinaded in-
2 tbls- soy sauce
2 tbls- lemon juice
The green beans are from my garden, I chopped them into pieces about 1-2 inches long and threw into boiling water for them to cook until they were almost done. Then I threw them in a pan where I had been sautéing whole garlic cloves in butter until the butter was browned and the garlic is a little crisped. I let the beans sit in the butter for awhile stirring occasionally- I removed the garlic and diced it up to throw over the pasta later.
At this point I put the chicken and zucchini on the grill and put the pasta into its pot of boiling water. My pasta took 7 minutes to cook which worked out pretty great with the timing of the chicken and the zucchini.
While all this is cooking I chopped up fresh thyme and basil from my garden along with the garlic and threw it into a big bowl with some parmesan. Then I added the finished pasta- the green beans and the browned butter, then the chicken and the zucchini. And on top I threw on some chopped up cherry tomatoes from my garden, then just garnish with some sea salt and feta!
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