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Best-Tasting Gluten-Free Pastas

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I’m delighted to say that the gluten-free industry is creating some better-tasting, better-for-you pastas nowadays, and this summer pasta recipe features organic chickpea spaghetti.

Both the chickpea pasta and red lentil spaghetti made by Explore Cuisine™ hold up well, without turning to mush. As important, a two-ounce serving of either product has 11 grams of protein, a plus for gluten-free vegetarians. If you’re like me and you feel better with more protein and fewer carbs, you can add some grilled tofu to the recipe. As for the vegetables, you can substitute the listed ingredients with whatever favorites you have in the garden or refrigerator today! Just add the cumin, coriander and ginger to aid digestion.

I’ve found that all gluten-free pastas—even the best of them—require two important steps.

1. After straining the pasta, move the strained noodles back to their pot and run filtered water over it. Let them soak in the water for  a minute or so and strain again when you’re ready to mix them with sauce or vegetables.
2. Saute whatever vegetables you want to add to the pasta in a liberal amount of olive oil. Then toss the noodles with the vegetables (and added marina, if you wish). It’s the oil that will keep the pasta from becoming sticky when serving or even the next day.

Try this summer pasta at room temperature, or enjoy it cooled down on a hot August day.

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CHICKPEA PASTA WITH VEGGIES

 

Preparation Time: About 30 minutes
Serves 2 to 3, depending on portion size

 

8 ounces chickpea or red lentil pasta
1 teaspoon Light Grey Celtic Sea Salt
1 medium sweet potato
3 tablespoons olive oil
½ to 1 teaspoon ground cumin
½ to 1 teaspoon ground coriander
1 red bell pepper
1 medium zucchini
1 teaspoon Bragg Liquid Aminos
1 teaspoon freshly grated ginger
½ to 1 teaspoon Fine Ground Celtic Sea Salt
2 cups arugula
½ cup chopped cilantro or 2 handfuls of fresh basil, chopped
10 mint leaves, chopped
1 to 2 tablespoons lime

 

Cook’s Tip:
Spice ranges in the ingredients list are based on taste. If you love cumin and coriander, use 1 teaspoon each. If you prefer them in the background, use ½ teaspoon.
* Legume-based pastas will be easier to digest if cooked until tender rather than al dente.

 

1. Bring a large pot of water with a teaspoon of salt to a boil. Add the pasta and cook 9 to 10 minutes, until the pasta is just tender. Strain and rinse with cold water. Toss with 1 or more tablespoons of olive oil.

 

2. While the pasta is cooking, slice the sweet potato into thin circles or half-moons. Heat 2 tablespoons of olive oil in a large sauté pan on medium heat, and add the cumin and coriander. Add the sweet potatoes, stir, and cover to steam.

 

3. Chop the red pepper into small bite-sized pieces. Add to the sweet potatoes, and cover to continue steaming.

 

4. Slice the zucchini into half-moon pieces, and add to the vegetables with Bragg’s. Stir and cover once again. When the sweet potatoes and red pepper are soft, and the zucchini is just tender, uncover and remove the pan from the heat source. Add ginger, fine-ground salt, and stir.

 

5. Once the pasta is ready, toss with the vegetable mixture and arugula. Add cilantro (or basil), mint leaves, 1 tablespoon lime, and toss. If you wish, add more lime and salt to taste. You may serve the pasta warm, or let it cool to room temperature.

Variations: Substitute sweet potato with carrots; add asparagus or broccoli; substitute arugula with kale.

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