I fixed this dish for the first time last summer when I was attempting to eat "healthier". I was eating a few days a week vegetarian and had subsequently upped my wheat intake. I often wonder now if that was my trigger for my gluten intolerance, even though I also know that I had several other symptoms that I had had for awhile that went away once gluten free.
So you can fix this dish gluten free "or not". My family can eat regular pasta, but since we try to eat dinners always together we are more often than not all eating "gluten free dinners". We all enjoy the brown rice Tinkyada brand pasta. I can get it at my local Publix as well as in the healthfood stores. It cooks well and does not stick like some other white rice pastas I have had. It also tastes no different than regular pasta to all of us. I have tried corn pastas, and while good, I am tending to stay away from too many corn based products as I am afraid too much of a thing....can turn bad, like my eating "healthier" stint did possibly for me with wheat. Corn is a big allergen and is also one of those products that has been often genetically modified like so many wheat products.
Tinkayada brown rice pasta - spaghetti
2 tablespoons olive oil
5 small zucchinis, cut into thin half-moons
chopped vidalia onion (as much or as little as you want)
2 tsp minced garlic
2 cloves garlic, sliced
1/4 teaspoon cayenne pepper
1 15-ounce can chickpeas, rinsed
1/2 cup grated Parmesan (2 ounces)
s and p to taste
Tabasco sauce to serve is delicious as well.
Heat the oil in a large skillet over medium heat. Add the zucchini, onions, garlic spices and mushrooms. Cook, tossing often, until just tender, 4 to 5 minutes. Add the chickpeas last and cook until all heated about 2 to 3 minutes.