I usually have all the ingredients on hand, so it’s perfect for a summer evening when it’s too hot to cook a big dinner.

Make sure to use a good quality gluten free pasta! The selection used to be pretty limited, but there are lots of excellent gluten free pastas available now.

Linguine with Lemon and Tuna

• 1 lemon
• 1/2 lb gluten free linguine
• 6 oz can tuna, drained
• 2 green onions, thinly sliced
• 1 tbsp capers, drained
• pinch of salt
• 1/4 tsp dried oregano
• 2 tbsp olive oil

Directions:

1. Fill large pot with water and bring to boil over high heat.
2. Finely grate 1 tsp peel from the lemon.
3. Cut the lemon in half, and wrap and refrigerate half for another use.
4. When the water is boiling, add the pasta, and cook according to directions, until al dente.
5. Ladle 1/2 cup pasta water into a small measuring cup.
6. Drain pasta and place in a large bowl
7. Crumble in the tuna.
8. Stir in onions, lemon peel, capers, salt and oregano.
9. Squeeze in the juice from the lemon half.
10. Add oil and 1/4 cup pasta water, and stir to mix evenly.
11. Taste, and add more of the pasta water if sauce is too dry.

Makes 2 servings.

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If you don’t like lamb, you could substitute ground beef.

Greek Lamb and Orzo

• 1 lb ground lamb
• 2 cans (16 oz) diced tomatoes
• 1 medium stalk celery, cut into 1/2 inch pieces
• 1 cup uncooked orzo gluten free pasta
• 1/4 tsp salt
• 1/4 tsp ground red pepper
• Plain yoghurt (optional)

1. Cook lamb in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink.
2. Drain fat from the skillet.
3. Stir in tomatoes, celery, pasta, salt and red pepper.
4. Heat to boiling; reduce heat.
5. Cover and simmer about 12 minutes, stirring frequently, until tomato liquid is absorbed and orzo is tender.
6. Serve with yoghurt.

Makes 4 servings.

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The recipe is adapted from Quickies 2, which is packed with easy, tasty meal ideas.

Serve a nice tossed salad on the side, and it’s a great supper.

Fusilli With Tomato and Beans

• 1 large onion, chopped
• 3 large garlic cloves, minced
• 1 tbsp olive oil
• 1 28-oz can diced tomatoes, undrained
• 2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 19-oz can kidney beans
• 1 pound gluten free fusilli, cooked
• 1/4 cup grated Parmesan

1. Sauté onion and garlic in olive oil, about 5 minutes.
2. Add tomatoes, basil, salt and pepper, and bring to a boil.
3. Stir in kidney beans.
4. Reduce heat to low and simmer, uncovered, until thickened, stirring frequently.
5. Toss with fusilli and Parmesan.

Serves 6 to 8.

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Pasta Carbonara

• 6 slices Prosciutto
• 2 cups mushrooms
• 1 egg
• ¼ cup cream
• Pepper to taste
• Parmesan cheese (grated)
• Fresh curly parsley a few sprigs
• Fresh Italian parsley a few sprigs
• Fresh garlic chives
• 6 oz pkg gluten free Linguine or spaghetti

1. Slice mushrooms, dice prosciutto, dice parsleys and chives and set aside.
2. Place pasta in pot with enough water, a dash of salt and a bit of olive oil bring to boil and cook until el dente.
3. In large mixing bowl beat egg with the cream and add pepper and set aside
4. Next while the pasta is cooking sauté the mushrooms in olive oil and a bit of butter as the pasta is almost ready add the prosciutto and herbs to the mushrooms.
5. When pasta is ready drain and toss in the egg and cream and add  parmesan and mix in the sautéed mushrooms mixture.

Serves 2.

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Skillet Beef and Macaroni

• 8 oz uncooked macaroni or other gluten free pasta
• 1/2 lb lean ground beef
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1-1/2 tsp oregano
• 1-1/2 tsp dried basil
• 10 oz can mushrooms
• 1 can (6 oz) tomato paste
• 1 cup water
• 1 tsp Worcestershire sauce (gluten free)
• 2 tbsp grated Parmesan cheese
• 2 tbsp chopped parsley

1. Cook pasta according to package directions, and set aside.
2. Place beef, onion, garlic, herbs and mushrooms in a skillet.
3. Cover and cook over medium heat, stirring occasionally, 8 to 10 minutes, or until beef is fully cooked.
4. Add tomato paste, water, Worcestershire sauce, cheese and parsley.
5. Stir to combine with meat mixture.
6. Stir in pasta, and heat thoroughly.

Serves 6.

The recipe is adapted from Quickies: Ten Quick Ways with Everyday Foods,one of my favourite cookbooks.

Spanish Dinner

• 1 lb ground beef
• 1/4 cup diced onion
• 1 tbsp olive oil
• 2 cups corn
• 28-oz can diced tomatoes
• 1/4 cup sliced stuffed green olives
• 1 cup instant rice
• 3/4 tsp dried thyme
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp garlic powder

1. In large saucepan, cook onion in oil, over medium high heat, for 5 minutes.
2. Add ground beef and cook, stirring often, until meat is browned.
3. Add corn, tomatoes, olives, rice and seasonings.
4. Cover tightly. Simmer, stirring often for 10 minutes.

Serves 4.

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

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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.

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.

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.

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.