Gluten-Free Pasta Primavera

There seem to be more and more people that are gluten intolerant and suffering from celiac disease. Thankfully there are a host of knowledgeable bloggers out there who provide a wealth of information about the disease, and have developed excellent recipes that cover everything from appetizers to dessert. Shauna Ahern creator of Gluten Free Girl and the Chef is one of the most well-known gluten-free bloggers, and has devoted her life to helping others understand and manage the disease. Her site offers a plethora of information about how to live well, gluten-free. Shauna certainly didn't take her diagnosis lying down. While some might complain about what they can't have, Shauna has worked diligently to develop recipes that would make anyone's mouth water. In fact, I'll jump out on a limb here and say anyone can benefit from eating the way Shauna cooks. Much of what she does reminds me of what I learned when studying macrobiotic cooking—a diet rich in whole grains, fresh vegetables, and healthful desserts.

While I don't suffer from celiac, I'm helping someone I love who is eliminating wheat from their diet so I made a gluten-free version of pasta primavera last night. The pasta is made by Tinkayada and can be purchased at most health food stores. When cooked al dente it is tasty. Yes, the first bite will be a bit different than what you're accustomed to if you eat a lot of wheat pasta, but after a few bites I think you'll be pleasantly surprised. I found it to be more satisfying, and less filling.

Gluten-Free Pasta Primavera (serves 4)
1 lb gluten-free pasta (Tinkayada)
1/4 sweet white onion (slicd into crescents)
12 cherries tomatoes (sliced in half lengthwise)
1 cup snap peas (cut into thirds)
8-10 leaves of fresh basil
1/2 lemon
1 tsp extra virgin olive oil
Grated cheese

 

Bring a pot of water to boil for the pasta. While the onions are cooking add the pasta to the water.

Saute the onions in olive oil until just golden brown. Add the cherry tomatoes and snap peas and saute until just tender. Add the basil leaves and cook for 30 seconds. Add salt and pepper, to taste. Remove from heat until the pasta is ready.

 

Once the pasta is cooked to al dente (just a little resistance when you bite into it) use a slotted spoon to add the pasta to the sauteed vegetables. Add a few spoonfuls of the pasta water, and saute for 2-3 minutes. Remove from the heat and squeeze the juice from the lemon over the pasta. Sprinkle with your favorite grated cheese, I used Pecorino Romano, and enjoy!