I made this dish for a friend that was newly diagnosed with Celiac Disease. Although this disease isn’t life threatening, a major lifestyle change must be be in order. There are many options out there for those that have a gluten allergy. One alternative to regular pasta is brown rice pasta. It has a slightly nuttier taste than regular pasta and it also isn’t as filling.
But wait, what is gluten? Gluten is a protein that is found in wheat, barley, rye, malts and triticale. Gluten is often added as a food additive to enhance flavor or use as a stabilizing or thickening agent.
Ok, now back to the recipe 🙂
This is a perfect example to show that those that suffer with Celiac, a wheat allergy or gluten intolerance can still eat delicious meals!!!
Fresh Asparagus Yellow Tomatoes and Orange Peppers with Brown Rice Pasta
1 pound of fresh asparagus, cut in half
1 pint of organic yellow tomatoes, sliced in half
1 organic yellow pepper, sliced in strips
1 organic orange pepper, sliced in strips
1 Tablespoon olive oil
2 cloves of garlic, chopped
salt and pepper to taste
1/2 cup vegetable broth (or broth of your choice)
1 package of brown rice pasta (I used Trader Joe’s)
1 Tablespoon fresh grated parmesan
- Prepare brown rice pasta according to the instructions. This pasta should be prepared al dente, it does NOT taste good soft (Just my opinion :)) Drain and rinse thoroughly.
- Place oil, garlic and vegetables in pan and saute’ for 3-4 minutes until they soften. Add vegetable broth and stir until well blended. Let cook another 2-3 minutes until the vegetables are tender.
- Place vegetables on top of the brown rice pasta and top with freshly shaved parmesan cheese. YUMMY!!
Serving Size 1 serving (makes 6 servings)
Amount Per Serving
Calories 329 Calories from Fat 44
Total Fat 4.9g
Saturated Fat 0.5g
Trans Fat 0.0g
Total Carbohydrates 66.2g
Dietary Fiber 3.9g
Vitamin A 13%
Vitamin C 141%
*Nutrition information provided by www.caloriecount.com, not 100% guaranteed accurate