>> Wednesday, October 6, 2010
We don't cover enough gluten-free recipes on (never home)maker. We'd had requests, so -- today's recipe is for you! I think we've already discussed how I don't like salad or pasta. But there's a rare exception to this rule. If the pasta is somehow a salad . . . I tend to like it. Especially if it's combined with some of my favorite ingredients. Namely heirloom tomatoes and fresh mozzarella cheese.
OK. And when you add basil. I tend to LOVE it.
Now, I've been seeing gluten-free pasta options popping up at restaurants around here more and more the past couple months. I think it's great. Most of the options are made from brown rice. The kind we used is no exception.
If you eat a gluten-free diet and are interested, you can purchase Lundberg Pastas at most natural foods stores. As a first-time eater, I found the texture and taste of their organic brown rice penne to be pretty much the same as many of the whole grain pastas I usually devour. So, GREAT! I didn't really know what to expect, but it wasn't weird or terribly different. And it cooked similarly.
(((If you're not so much into the gluten-free thing, you can substitute in your favorite store-bought penne for this recipe.)))
GLUTEN-FREE, ONE-POT PASTA SALAD
What you'll need . . .
- 1 cup dry Lundberg gluten-free penne
- 1 large heirloom tomato
- Fresh mozzarella (as many slices as you'd like)
- 2 heaping handfuls of baby spinach
- 2 cloves of garlic, minced.
- Fresh basil to garnish
- Salt and pepper to taste
Method . . .
- Cook pasta to the package directions in a medium stock pot. Bring water to a boil, toss in pasta and cook for between 8 and 10 minutes. Then drain and rise with cold water. Set aside.
- Slice you tomato and mozzarella. Toss into the colander where you drained your pasta.
- Put a tablespoon of olive oil in the used stock pot and toss in your garlic and spinach. Heat over medium heat and stir around until coated with oil.
- Then add your penne, tomato slices, and mozzarella. Turn the heat down to almost low. Toss around for a couple minutes until the cheese starts to melt, but is still in tact.
- Then serve. It's good with balsamic vinegar. Eat immediately.
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