One of the more difficult parts of Gluten free eating is finding a dish that will work for the non gluten-free folk. This dish is a crowd pleaser to the biggest pasta fans and is certain to be a hit with the young ones too. It is less than a 30 minute prep time if you are efficient in the kitchen. Serves 6
1 head Broccoli
1 Red Bell Pepper
2 Carrots
1/2 Medium onion (optional)
1 Tbls Olive Oil
1/4 cup Butter or butter substitute like Earth Balance
Salt and pepper to taste
1/2 cup water
1 12 oz package of Fusilli Gluten Free noodles.
I used Heartland brand
The onion is optional. Adding it will create a more savory dish ideal for dinner. Without onion, it is perfectly suitable for a lighter flavored lunch.
In a large stock pot prepare to boil your pasta according to the manufacturers directions. Once the water has reached a boil add 2-3 tablespoons of salt then add your pasta and stir. Cook your pasta till it is cooked through and drain.
In a large skillet heat the olive oil. Floret the broccoli, slice the bell pepper, chop the onion, and slice the carrots. Add it to the heated oil, season with salt and pepper, and cook it till there is a nice char. Depending on the size of your pan you may need to add additional oil. Add a 1/2 cup of water to the skillet with the lid and cook the veggies till fork tender. your pasta and vegetables will be done around the same time and most of the water if not all will be evaporated from the veggies. Melt the butter with the vegetables and then add the hot pasta. Stir it together and give the pasta a minute to soak up some flavor.
Voila! Serve it up and feel free to leave out the part where you apologize to everyone this dish is gluten-free.
A few tips for gluten-free pasta cooking:
1. Salting the water is essential. Without it your pasta will be very bland. Nobody wants bland food.
2. Cook it till its done but not overdone. You must try GF pasta during the cooking process to be sure it has completely cooked. It seems to reach doneness slower and is less forgiving if you over cook it. 2/3 of the way through the recommended cooking time start testing your pasta. And continue to test it regularly. The moment its texture is what you prefer pull it out and put it directly into the sauce. After a few tries you will have a better gut instinct on when it will be done and be able to finish it off in the sauce.
3. Always finish your pasta in the sauce. This is the best way to ensure your pasta has a great flavor.
