Excellent resource and cookbook, filled with tasty recipes and helpful tips. Everyone in the family will love these recipes! Written by Carol Fenster, Ph.D., a renowned gluten free expert.
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.
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 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
In a large bowl, whisk olive oil, lemon peel, lemon juice, dill, salt and pepper.
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
Cook fettuccine in boiling water until just tender.
While fettuccine is cooking, cut bacon into small pieces, and cook in butter until almost crisp. Keep warm.
At the same time, cook asparagus until tender crisp.
Arrange noodles on serving dish, making a well in the centre.
Place asparagus in well and spoon bacon and drippings over noodles and asparagus.
The content on this blog (including but not exclusive to posts, recipes, ingredients, brands, links, ads, and reader comments) is for inspirational and entertainment purposes only and should never be considered medical opinion or advice. Please consult a health professional.