Pasta Gluten Free

By Raffaele Fran

A gluten-free diet excludes wheat, barley, and rye. It's essential for those with celiac disease or gluten sensitivity. Consult a healthcare professional or dietitian for personalized advice. Gluten-free pasta is made from alternative flours like rice, corn, quinoa, or chickpeas. It provides an option for those with gluten sensitivity or celiac disease. Common types include rice pasta, corn pasta, and lentil pasta. They're available in various shapes and can be prepared similarly to traditional pasta. Explore different brands and types to find the one that suits your taste and dietary preferences.

• Language: English
• Publisher: Raffaele Frann
• Release date: Dec 9, 2023
• ISBN: 9798223416746

Book preview

Zucchini Noodles with Pesto

Chicken Alfredo with Gluten-Free Fettuccine

Gluten-Free Pasta Primavera

Lemon Garlic Shrimp Pasta

Butternut Squash and Sage Pasta

Gluten-Free Lasagna

Pasta Puttanesca with Gluten-Free Penne

Creamy Avocado and Spinach Pasta

Mushroom and Spinach Gluten-Free Gnocchi

Pesto Zoodle Salad

Gluten-Free Macaroni and Cheese

Eggplant and Tomato Penne

Lemon Asparagus Quinoa Pasta

Thai Peanut Noodles

Mushroom and Kale Spaghetti

Chicken and Broccoli Alfredo with Gluten-Free Fusilli

Sundried Tomato and Basil Pesto Pasta

Gluten-Free Cajun Shrimp Pasta

Caprese Gluten-Free Pasta Salad

Roasted Red Pepper and Goat Cheese Pasta

Shrimp Scampi with Gluten-Free Linguine

Mediterranean Pasta Salad

Carbonara with Zoodles

Cilantro Lime Shrimp and Avocado Pasta

Chickpea Pasta with Roasted Vegetables

Tomato Basil Garlic Chicken Pasta

Pumpkin Sage Alfredo with Gluten-Free Fettuccine

Cauliflower Alfredo with Broccoli and Penne

Teriyaki Chicken and Vegetable Rice Noodles

Sun-Dried Tomato and Spinach Pesto Pasta

Lemon Artichoke Linguine

Italian Sausage and Peppers Penne

Pumpkin and Sage Gnocchi

Lime Cilantro Shrimp and Rice Noodles

Garlic and Herb Zucchini Ribbon Pasta

Broccoli Pesto Gluten-Free Farfalle

Mango Avocado Chicken Spaghetti

Mushroom and Leek Rice Noodle Stir-Fry

Pesto Chicken and Cherry Tomato Rotini

Sesame Ginger Shrimp and Rice Noodles

Caramelized Onion and Bacon Spaghetti Squash

Caprese Quinoa Pasta

Lemon Garlic Broccoli and Shrimp Linguine

Pumpkin Sage Brown Butter Gnocchi

Spinach and Feta Stuffed Bell Pepper Pasta

Moroccan Chickpea and Vegetable Tagine with Couscous

Gluten-Free Spaghetti with Marinara Sauce

Vegetarian Chili Mac with Gluten-Free Elbow Pasta:

Lemon Asparagus Gluten-Free Orzo

Peanut Sesame Gluten-Free Noodles

1)  Zucchini Noodles with Pesto

Ingredients:

  4 medium-sized zucchinis

  1 cup fresh basil leaves

  1/2 cup grated Parmesan cheese (optional)

  1/3 cup pine nuts

  2 garlic cloves

  1/2 cup extra-virgin olive oil

  Salt and pepper to taste

  Optional toppings: cherry tomatoes, extra Parmesan, or a drizzle of balsamic glaze

Instructions:

Prepare the Zucchini:

  Wash and trim the ends of the zucchinis.

  Using a spiralizer, spiralize the zucchinis into noodle shapes. If you don't have a spiralizer, you can use a julienne peeler or a sharp knife to create thin strips.

Make the Pesto:

  In a food processor, combine the fresh basil, grated Parmesan (if using), pine nuts, and garlic cloves.

  Pulse until the ingredients are finely chopped.

  While the food processor is running, slowly stream in the olive oil until the pesto reaches a smooth consistency.

  Season with salt and pepper to taste. Adjust the ingredients as needed.

Toss Zucchini Noodles with Pesto:

  In a large pan, heat a small amount of olive oil over medium heat.

  Add the zucchini noodles and sauté for 2-3 minutes until they are just tender but still have a bit of crunch.

  Transfer the zucchini noodles to a large mixing bowl.

Combine with Pesto:

  Add the freshly prepared pesto to the zucchini noodles.

  Toss the noodles until they are well coated with the pesto sauce.

Serve:

  Divide the zucchini noodles among serving plates.

  Garnish with cherry tomatoes, extra Parmesan, or a drizzle of balsamic glaze if desired.

Enjoy:

  Serve the zucchini noodles immediately while they are fresh and flavorful.

This quick and healthy dish makes a delicious gluten-free and low-carb alternative to traditional pasta. Feel free to customize it with your favorite toppings or proteins like grilled chicken or shrimp. Enjoy your Zucchini Noodles with Pesto!

2)  Chicken Alfredo with Gluten-Free Fettuccine

Ingredients:

  8 oz gluten-free fettuccine

  2 boneless, skinless chicken breasts, thinly sliced

  2 tablespoons olive oil

  3 cloves garlic, minced

  1 cup heavy cream

  1 cup grated Parmesan cheese

  Salt and black pepper to taste

  Fresh parsley for garnish (optional)

Instructions:

Cook Gluten-Free Fettuccine:

  Boil a large pot of salted water.

  Cook the gluten-free fettuccine according to the package instructions until al dente.

  Drain and set aside.

Prepare Chicken:

  Season the thinly sliced chicken breasts with salt and pepper.

  In a large skillet, heat olive oil over medium-high heat.

  Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes per side.

  Remove the cooked chicken from the skillet and set aside.

Make the Alfredo Sauce:

  In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

  Pour in the heavy cream, stirring constantly to combine with the garlic.

  Reduce the heat to medium-low and add the grated Parmesan cheese.

  Continue stirring until the cheese is melted and the sauce has thickened, about 2-3 minutes.

Combine Chicken and Sauce:

  Slice the cooked chicken into bite-sized strips.

  Add the sliced chicken back to the skillet with the Alfredo sauce, allowing it to heat through.

Combine with Gluten-Free Fettuccine:

  Add the cooked gluten-free fettuccine to the skillet, tossing the pasta and chicken until they are well coated with the Alfredo sauce.

Season and Garnish:

  Season the dish with additional salt and black pepper to taste.

  Garnish with fresh parsley if desired.

Serve:

  Divide the Chicken Alfredo with Gluten-Free Fettuccine among plates and serve immediately.

This gluten-free version of Chicken Alfredo is creamy, flavorful, and perfect for those who are avoiding gluten. Feel free to customize by adding vegetables or extra herbs for additional flavor. Enjoy your delicious Chicken Alfredo with Gluten-Free Fettuccine!

3)  Gluten-Free Pasta Primavera

Ingredients:

  8 oz gluten-free pasta (penne or your choice)

  2 tablespoons olive oil

  3 cloves garlic, minced

  1 onion, thinly sliced

  1 carrot, julienned

  1 zucchini, thinly sliced

  1 bell pepper, thinly sliced

  1 cup cherry tomatoes, halved

  1 cup broccoli florets

  Salt and black pepper to taste

  1 teaspoon dried Italian herbs (oregano, basil, thyme)

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