22 February, 2015
Gluten-Free Penne with Caponata Sauce
Comments : 4 Posted in : Gluten-Free, Pasta on by : Cook Plate Fork Tags: Basil, brown rice flour, Caponata, carbohydrates, Celiac disease, Extra virgin olive oil, feta cheese, Flavor, gluten, gluten free, Gluten-free diet, ground turkey sausages, Olive oil, Penne pasta, rice bran, Whole Foods Market
You have no doubt heard of people who eat a gluten free diet. A gluten free diet excludes gluten, a protein found in wheat and related grains, like barley and rye. Gluten causes health problems in those who suffer with Celiac disease (CD) and in some cases those who may have allergies to wheat.
Some have argued we need carbohydrates and wheat needs to be eaten. Also others have voiced that eating Gluten free is just a fade diet. Are these statements true? We would say no.
Making the choice to take gluten out of your diet is for health reasons, and it has nothing to do with losing weight, as most fade diets proclaim. Secondly, you can obtain the same amount of carbohydrates as you would in wheat products as you can in eating fruits and vegetables.
The fact is most substitutions used for wheat do have some carbohydrates in them. Such as the product we chose to prepare are featured recipe.
This product De Boles is not exclusive to just using white or brown rice flour or corn flour, no but rather it uses brown rice flour with whole grain quinoa flour and ground flax seed flour, as well as the rice bran.
This gluten free product has 4 servings with 41 grams of carbohydrates per serving. As there is whole grains, and bran, it will not raise blood sugar levels.
Now for our featured all organic recipe: Gluten Free Penne with Caponata Sauce and here is what you will need.
1 red onion
1 red sweet pepper
1 yellow sweet pepper
3 small purple carrots
2 zucchini
1 medium egg plant
2 cloves garlic, minced
14 ounce can roasted tomatoes
1 teaspoon dried oregano
3 – 6 tablespoons extra virgin olive oil
Cut all the vegetables into chunky dices, but mince the garlic.
In a large skillet, saute oil, onions, garlic and carrots for 3 minutes. Next add the eggplant and peppers, and cook 3 minutes more, stirring frequently.
Now add the zucchini and cook 3 minutes more, and again stir frequently.
Add roasted tomatoes….
Add the oregano and stir in, till well incorporated. Let simmer for 10 minutes.
Mean while, cook the gluten free pasta according to package instructions. Drain do not rinse. By this time the vegetables should have completed the 10 minutes of simmering.
In a large serving bowl mix vegetables and pasta together. Plate and serve with a favorite meat, such as fresh ground turkey basil and feta sausages, from the Whole Foods Market. Enjoy!!
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4 thoughts
A colorful concoction! Thanks! 🙂 Much love and naked hugs!
Thanks Roger.
This looks delicious and the colors are enticing!
Thank you Jackie.