Having a sensitivity to gluten can make choosing food a challenge, but it doesn’t mean it can’t be tasty. We just need a little creativity. We have talked earlier about some of the foods we like. For example, the Tinkiyada dry pasta is a favorite. Another favorite are the back to Nature multi –seed rice crackers.
If you have some favorite products or recipes you would like to share, let us know.
We’ll post them in our future blogs.
Gluten –free Lemony Penne Pasta
(If using as an entrée it will make 2 generous servings. Or serve it as a side with grilled chicken and it can make 3 smaller portions. Either way- Yummy!)
6 ounces dry gluten-free penne pasta
2 tablespoons olive oil
2 tablespoons lemon juice (juice of about ½ lemon)
1 teaspoon lemon zest
2 teaspoons capers
¼ cup Parmesan cheese
1 cup arugula *
Prepare rice pasta according to package directions; drain.
Toss with olive oil, lemon juice and lemon zest. Stir in capers and cheese. Add salt and pepper to taste. Gently stir in arugula. Serve.
* Arugula is in season now, so it should be plentiful and available at your Farmer’s Market. If you don’t like arugula, try substituting 1-cup baby spinach or 2 tablespoons chopped basil.
Note: Not gluten sensitive? Then make with regular wheat penne pasta. It will be just as delicious.