Two Easy Recipes for Weeknight Meals

Healthy Gluten Free Pasta Dishes in Under 20 Minutes

© Marissa Carter

Aug 2, 2009

Part of what makes following a gluten free diet so hard is that it’s very time consuming. Most packaged meals and express dinners are off limits and it’s not as easy to just “pick something up” on your way home from work.

Here are two healthy, gluten free pasta recipes each with a different olive oil sauce that can be on your table quick enough to get you fed and keep you rested after a hard day. Both recipes call for cooked chicken that can be omitted for a vegetarian meal.

Sun Dried Tomato and Broccoli on Brown Rice Penne

• 12 oz. cooked brown rice penne, drained
• 2 c. cooked chicken, sliced or shredded
• 2 c. crisp steamed broccoli florets
• 1 prepared recipe of Sun Dried Tomato Olive Oil Sauce (below)

Gently toss all ingredients together and serve immediately.

Sun Dried Tomato Olive Oil Sauce

• 3/4 c. extra virgin olive oil
• 3/4 c. chopped sun dried tomato
• 2 cloves minced garlic
• 1 Tbs. onion powder
• 1/2 Tbs. each dried oregano, dried basil and dried rosemary
• 1/4 tsp. ground pepper

1. Place all ingredients in a small saucepan on medium-low heat.
2. Bring to a light simmer.
3. Reduce heat to low and cover.
4. Cook 10-15 minutes, stirring occasionally, until herbs are re-hydrated and flavors are combined.

• 1 8 oz. package gluten free corn spaghetti
• 1 bag frozen California Blend vegetables (broccoli, cauliflower and carrots)
• 1/2 c. frozen sweet peas
• 2 c. cooked chicken, sliced or shredded
• 1 prepared recipe Onion and Red Pepper Olive Oil Sauce
• grated Parmesan cheese

1. Bring a large pot of water to a boil and add gluten free corn spaghetti, stir to separate until water boils again.
2. Run California Blend vegetables under cold water until ice crystals are melted, drain.
3. After cooking gluten free corn spaghetti for 5 minutes, add California Blend vegetables and frozen peas to boiling water.
4. Stir to combine and equalize temperature.
5. Continue boiling until pasta is al dente, drain.
6. Gently toss pasta and vegetables with chicken and Onion and Red Pepper Olive Oil Sauce.
7. Garnish with grated Parmesan cheese and serve immediately.

• 3/4 c. extra virgin olive oil
• 1/4 c. finely chopped onion
• 1/4 c. finely chopped red bell pepper
• 2 cloves minced garlic
• 1/2 Tbs. each dried tarragon, dried parsley and dried basil
• 1 tsp. ground sage

1. Place all ingredients in a small saucepan on medium-low heat.
2. Bring to a light simmer.
3. Reduce heat to low and cover.
4. Cook 10-15 minutes, stirring occasionally, until onions are translucent.

Sun Dried Tomato and Broccoli on Brown Rice Penne

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