Fresh veggies and herbs in a light pasta dish are a great anytime meal. Make sure you locate gluten-free italian sausages, since a lot of sausage brands contain gluten. I find the brands that are gluten-free also tend to be the no-nitrate, no preservative brands, so it's a win-win really! This dish is terrific with toasted garlic bread. We like to slice up slices of my gluten-free white bread recipe, put on some butter and garlic powder and toast in the oven until lightly browned. Enjoy!
Ideally, you can cook all three of the following at the same time, but you can cook the pasta and sausage first, and then cook the veggies before combining.
PASTA
SAUSAGE
VEGGIES
I used a large macaroni quinoa pasta here, which was very nice.
Sausage, Veggie & Herb Pasta
Serves 4-6
PASTA
Cook 8 oz/225 g gluten-free penne pasta in lightly salted water.
(NOTE:
I find that most gluten-free pastas suggest cooking 4-6 minutes, and I find
they need more like 10-12 minutes. Make
sure you taste a piece so it’s how you
like your pasta to taste before draining the pasta).
Once cooked, drain pasta, rinse with
cold water, and set aside.
SAUSAGE
Cook the following:
2-3
links large gluten-free Italian Sausage
You can cook the sausage by:
- Cutting
into smaller pieces and sautéing in a little olive oil until done
- Cook
according to package (generally they have you steam sausages with a little
water on the bottom of the pan until done).
- Once
cooked, slice nicely into even pieces.
The sausage will end up much neater looking this way, but either
will taste fine.
Heat over medium heat in a large frying
pan:
1-2
Tbsp olive oil
Add and sauté 4-5 minutes, until
softened:
1
zucchini, chopped
½ red
bell pepper, chopped
1
small onion, chopped
Salt
and pepper
Push the veggies to the sides of the
pan, if desired, to help garlic cook faster.
Add and cook in the middle 1-2 minutes, until aromatic:
1
green onion, thinly sliced
3
tsp minced garlic
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