Christie Bessinger

Gluten-Free Fall Garden Pasta Recipe

by Christie Bessinger on September 28th, 2010


INGREDIENTS:

  • one red bell pepper
  • one green bell pepper
  • one small red onion
  • 1/2 cup sliced olives
  • one ear of white or yellow corn, boiled until tender
  • 8 oz of your favorite brown rice pasta (I suggest Trader Joe's Brand)
  • 12 oz of your favorite marinara sauce (I love Prego!)
  • Sea Salt
  • Mozzarella cheese (optional)

 

DIRECTIONS: Dice peppers and onion. Set aside. Cool corn and cut off cob.

Prepare pasta as directed on package. Rinse and drain thoroughly!

Pour pasta sauce in a medium pan. Stir in olives, corn, peppers and onions, reserving a few of the olives for garnish. Cook until sauce is bubbly. Serve immediately over hot pasta on a platter, topping the meal with remaining olives and mozzarella cheese, if desired. Sprinkle with sea salt.

Fresh steamed broccoli or green beans make great side dishes.

Enjoy!!!  :)

 

----------------------------- Christie Bessinger, Fresno, CA Publisher, Celiac Scoop Blog You can reach Christie via Email

 


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One Response to “Gluten-Free Fall Garden Pasta Recipe”

  1. Katie C. says:

    Looks wonderful! I do a similar recipe, using homemade good seasonings salad dressing instead of marinara sauce, and obviously it’s a cold pasta salad as opposed to a warm one. But this sounds great, especially with cooler weather coming. Will try your way soon. Thanks!

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