What's For Dinner Wednesday: GF Veggie Pasta with a Kick

May 28

Written By

Look at my random creation!

I had no idea what to fix for dinner tonight, and realized I had a ton of gluten free pasta in my pantry that was accumulating from my Taste Guru box. This was a kind I'd never tried before(this particular one I bought at Safeway):

I've had Barilla Plus and their regular pasta, but not the GF kind. I was very impressed, actually! I honestly couldn't tell the pasta was GF. The cool part is that I cooked it al dente, and it broke apart some while I used my tongs to mix it up with everything in the pan.

This is the easiest meal, you guys. I seriously chopped up a few veggies really small, sautéed them, added garlic, spices, a small amount of chicken broth, and some fresh baby spinach, and that was it! You can adjust the amount of the spices you add if you don't want it to be so spicy. I actually didn't measure them myself, so the amounts will be estimates anyway.

Here is what you'll need:

1 box gluten free pasta of your choice

1 small sweet onion

1 yellow bell pepper

2 Roma tomatoes

1/2 tea minced garlic

1/4-1/2 cup GF chicken or vegetable broth

6-7 leaves of fresh basil

3-4 handfuls of baby spinach

1/2-3/4 tea turmeric

1/2-3/4 tea thyme

1/2-3/4 tea crushed red pepper

3/4 tea cayenne pepper

Salt and pepper to taste

Cook the pasta al dente according to package directions. Chop up onion, bell pepper and tomatoes into small 1/4 inch pieces. Heat up a large pan with a couple of circles of EVOO, and throw the veggies in. Sauté for 10 or so minutes, then add garlic and sauté for another minute or two. Add chicken broth to deglaze the pan, then add turmeric, thyme, crushed red pepper, and cayenne pepper. Stir and let cook for a few more minutes. Add as much pasta as you'd like to the pan (I think I used about 3/4 of the box and saved the rest for another meal.) Use thongs to evenly distribute the pasta and veggies. Add spinach and basil, and work in the spinach until it wilts. That's it!