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.
Ingredients:
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.
Directions:
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.
2 comments:
Sounds yummy! I like the simple sauce. On the weekend my daughter sauted onions, beets, zucchini, mushrooms, garlic while cooking GF pasta, & my 11 yr old granddaughter helped me make pesto with fresh basil from the garden & garlic from mine :) YUM!!
We also limit the corn, & stick to labeled OG &/or non-GMO
I cook whole amaranth/quinoa (1/2 C each, 2 1/2 C water, veggie stock or part coconut milk; cook 20 minutes) once or twice a week, & use that more often than pasta :)
My GF co-worker realized in retrospect that she had a flare-up of problems with her neck last year after doing a 'wheat challenge' for testing! Those results were inconclusive (though she almost ended up having surgery on her neck - which is much better now, but worse than it was BEFORE the gluten glutteny!) She recently got the results from the genetic testing - yep, she has two genes for intolerance!
Isn't it ironic that 'eating healthy' isn't always what we think it is!! My neice, gluten free more than 10 years now, grew up with wheat germ sprinkled on lots of things (my kids did too) as we thought that was such a nice healthy addition! Sigh
I love fresh pesto. I tend to use the quinoa more than the pasta as well. And so glad your co-worker figured it out. It is so hard when doctors are not knowledgeable about the symptoms and possibility of gluten intolerance.
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