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Tuesday, June 26th, 2012

Gluten Free Pasta Recipes

Tuesday, June 26th, 2012

Zucchini Noodles with Asparagus, Cherry Tomatoes, Garlic and Fresh Peas

Who doesn’t love a big ‘ol bowl of spaghetti?! I LOVE spaghetti but it doesn’t love me…although I’m not gluten intolerant, I don’t typically react well to grains. They leave me bloated and make my joints swell; not fun and not attractive either!

This gluten-free, carb-free pasta is just as good as the real thing but WAY healthier and bursting with all kinds of nutritious flavor! If weight loss is a goal, substituting zucchini or spaghetti squash for pasta will make a HUGE difference!

You’ll need:

  • 3 medium zucchini
  • 1 pint cherry tomatoes, cut into halves
  • 1 bunch asparagus, sliced into 1 inch pieces
  • 1 cup peas (I used frozen)
  • 3 cloves garlic
  • small pat of organic butter
  • sea salt & pepper to taste
  • 1/2 cup shredded Parmesan reggiano
  • 6 basil leaves cut into thin strips

First, use a spiral slicer to make your zucchini noodles. For this recipe, I wanted a fine pasta so I used a Saladacco Spiral Slicer. If you prefer spaghetti style noodles you will want to use the Tri-Blade Spiral Slicer. If you don’t have a spiral slicer, a vegetable peeler can be used to make long, flat fettuccine style “noodles” or you can shred the zucchini using a grater or food processor.

Spread zucchini noodles over a large dish cloth or paper towel to absorb some of the excess moisture.

In a skillet (I always use cast iron) over medium heat add a small pat of butter and 3 minced cloves of garlic (get a garlic press if you don’t already have one, makes it SO much easier!). Let cook until fragrant, about 1 min.

Next, add the asparagus, season with the salt and pepper, and cook for 3-4 minutes until slightly soft.

Then add the halved cherry tomatoes and peas. Cook for 3-4 minutes. Transfer the hot asparagus mixture to a large serving bowl. Add zucchini noodles and 3/4 of the shredded Parmesan Reggiano. Mix well. The warm vegetable mixture will melt the cheese and soften and coat the zucchini. Taste and adjust sea salt and pepper to taste if needed.

Garnish with remaining Parmesan and basil.

I think you’re going to LOVE this dish! It is SO good! I’ve had so many zucchini pasta dishes that just left me feeling unsatisfied. This one is different. It’s warm, hearty yet light, full of flavor and still ridiculously healthy!

For picky eaters or kids use 1/2 good quality pasta and 1/2 zucchini noodles. Olives also make a lovely addition as do red pepper flakes for a little spice! You can serve this as a main course or as a side. For meat eaters it goes great with Balsamic Chicken.

I hope you enjoy this recipe as much as I did! On a hot 100 degree day like today, it really hits the spot! Try it out and let me know what you think!


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