by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
In January if you’re like me I try to take off those holiday pounds. This gluten free pasta dish is low in calories and very satisfying. You can substitute any pasta and add cooked chicken or shrimp to mix it up.
Ingredients
• 8 oz or about 2 heaping cups of your favorite gluten-free pasta
• 1 tablespoon olive oil
• ¼ teaspoon crushed red pepper use ½ – ¾ tsp if you want spicy
• 2-3 garlic cloves minced
• 2 cups grape tomatoes halved
• 1 cup vegetable broth
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 10 Kalamata olives pitted and coarsely chopped
• ½ heaping cup marinated artichokes
• 3-4 tablespoon of tomato paste to the recipe.
• 4 cups baby spinach
• ¼ cup torn basil leaves
Optional: Parmesan, feta or ricotta, salt for serving
Instructions
- Bring a large saucepan of water to a boil (without salt). Add pasta; cook 8 minutes or until al dente. Reserve 1 cup pasta water then drain in a colander. Set aside.
- While pasta cooks, heat a large skillet over medium heat.
- Add oil to pan and swirl to coat. Add red pepper and garlic; sauté 30 seconds or until fragrant.
- Add tomato paste, stir over heat for about 1 minute.
- Add tomatoes, broth, salt, black pepper, artichokes and olives. Cook 5-7 minutes or until tomatoes begin to break down, stirring occasionally.
- Add pasta, and simmer 2 minutes. If needed add more liquid, reserved pasta water, hot water or more broth as desired.
- Stir in spinach and basil; cook 2 minutes or until greens wilt.
- Remove from heat and serve.
- Top with cheese if desired. Enjoy!
