Description
This recipe delivers incredibly flavorful and perfectly textured gluten-free pasta meals, proving that gluten-free can be utterly delicious. Enjoy al dente noodles coated in a vibrant sauce.
Ingredients
- 12 oz (approx. 340g) gluten-free pasta (brown rice or corn blend recommended)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (or to taste)
- 1/4 cup dry white wine or vegetable broth
- 1 pint grape tomatoes, halved
- 5 oz fresh spinach, roughly chopped
- 1/2 cup reserved pasta water (approx.)
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese (or dairy-free alternative)
- Optional protein: cooked chicken, shrimp, or white beans
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add gluten-free pasta and cook according to package directions until al dente, stirring frequently. Reserve 1 cup of pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant (about 30 seconds).
- Pour in white wine or vegetable broth, simmering for 1 minute to deglaze the pan. Add halved grape tomatoes and cook until they begin to burst, about 5-7 minutes.
- Add the drained pasta and chopped spinach to the skillet. Toss to combine. Stir in any cooked optional protein.
- If needed, add reserved pasta water, 1 tablespoon at a time, until desired sauce consistency is reached.
- Remove from heat. Stir in fresh basil and grated Parmesan cheese. Season with salt and pepper to taste. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 20 mins