I have had a few requests to share recipes that are healthy and gluten free. Many believe that gluten free is naturally healthy. If you are purchasing prepared or packaged foods with a gluten free seal you may be surprised. Instead of using gluten often sugar is used. Just be aware of the ingredients in what you eat and portion sizes of any packaged foods.
Here is a gluten free recipe that is healthy and a great addition to a low fat diet. If you are not required to eat a gluten free diet then keep the recipe on hand if you ever invite guests over that require such a diet. It is suspected that one in 133 American have celiac disease. Chances are you know someone who would appreciate you making the extra effort to accommodate.
Gluten Free: Roasted Vegetable Pasta
Ingredients
3 cups (8 ounces) uncooked gluten-free multigrain penne
1 (8-ounce) package baby portobello mushrooms, halved
2 cups grape or cherry tomatoes
1 red onion, sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
1 cup frozen petite green peas, thawed
1/4 cup chopped fresh parsley
1/4 cup (1 1/2 ounces) thinly shaved fresh Parmesan cheese
Preparation
1. Preheat oven to 475°.
2. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
3. Combine mushrooms and next 5 ingredients in a bowl; toss well to coat. Arrange mushroom mixture in a single layer on a jelly-roll pan.
4. Bake at 475° for 15 minutes; turn vegetables over. Drizzle wine evenly over vegetables; bake an additional 7 minutes or until vegetables are tender and lightly browned. Combine pasta, vegetables, and peas in a large bowl. Top with parsley and cheese.
Cooking Light Gluten-Free Cookbook, Oxmoor House 2011