Gluten Free Recipes |

During the summer and early fall, we use tomatoes from our garden to make this sauce. After the tomato season has ended, we use canned tomatoes instead.

The recipe is adapted from Low-Fat Express: Great Taste in 30 Minutes, by Jean Paré, and is part of the Company’s Coming series. The recipe is simple to make, and tastes delicious. The spinach pasta adds a bit of extra colour and eye appeal.

If you don’t have spinach pasta in the cupboard, you could substitute another type of gluten free pasta, and the result will taste just as good.

Pasta With Tomato Cream Cheese Sauce

• 6 oz gluten free Spinach Pasta
• 1 cup diced tomatoes (with juice)
• 1/2 cup gluten free chicken broth
• 1/4 tsp garlic powder
• 1/4 tsp dried basil
• 1/4 cup low fat cream cheese, cut up
• 1 tbsp chopped fresh parsley
• dash of ground black pepper

1. Cook pasta according to package directions.
2. Drain pasta and return to the same pot. Cover to keep warm.
3. Meanwhile, combine tomato, broth, garlic and basil in medium saucepan.
4. Bring to a boil, and pour over pasta.
5. Add cheese, parsley and pepper.
6. Toss and serve immediately.

Makes 3 servings.

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You can find more information on the gluten free section of my Excel tips website.

Technorati Tags: cream cheese, spinach pasta, tomatoes

We make this pasta in the summer when zucchini is plentiful in our garden, and we need ways to use it up. In the winter we use zucchini from the grocery store, or substitute grated carrot instead. Just cook the carrot a bit longer than you’d cook the zucchini. I’m sure any gluten free pasta could be substituted for the macaroni.

This recipe is adapted from Quickies: Ten Quick Ways with Everyday Foods.

Pronto Parmesan Pasta

• 1 shredded zucchini (or grated carrot)
• 2 tbsp melted butter
• 3 cups cooked gluten free macaroni
• 1/4 cup grated Parmesan
• pinch of nutmeg

1. Sauté zucchini in butter for 2 minutes
2. Add macaroni, Parmesan and nutmeg.
3. Stir until hot.

Great as a side dish. Serves 3.
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You can find more information on the gluten free section of my Excel tips website.

Technorati Tags: macaroni, zucchini

This is adapted from a recipe in Quickies 2; veggies and more, published by Chatelaine. I love the cookbooks in that series, and use them frequently.

This recipe is quick and easy — the hardest part is cooking the macaroni! I’ve had good luck with Glutino Brown Rice pasta, and you could use fusilli or penne instead of the macaroni.

Lemon Vegetable Pasta Salad

• 1/2 cup olive oil
• grated peel of 1 lemon
• 3 tbsp freshly squeezed lemon juice
• 3 tbsp coarsely chopped fresh dill or basil
• 1/2 tsp salt
• pinch of pepper
• 4 cups cooked gluten free macaroni
• 1 large tomato, juiced and seeded, diced
• 1 chopped zucchini

1. In a large bowl, whisk olive oil, lemon peel, lemon juice, dill, salt and pepper.
2. Stir in macaroni, tomato and zucchini.

Serves 4.
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You can find more information on the gluten free section of my Excel tips website.

This recipe is adapted from Harrowsmith Pasta Cookbook, and it’s simple and tasty. A bit high in fat, so don’t make this if you’re watching your calories!

Fettuccine with Asparagus & Bacon

• 6 oz. gluten free fettuccine
• 8 thick slices bacon
• 2 tbsp unsalted butter
• 24 spears asparagus
• Lemon slices

1. Cook fettuccine in boiling water until just tender.
2. While fettuccine is cooking, cut bacon into small pieces, and cook in butter until almost crisp. Keep warm.
3. At the same time, cook asparagus until tender crisp.
4. Arrange noodles on serving dish, making a well in the centre.
5. Place asparagus in well and spoon bacon and drippings over noodles and asparagus.
6. Garnish with lemon slices.

Serves 4.

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You can find more gluten free information on my Excel tutorials website.

Technorati Tags: asparagus, bacon, fettuccine