Gluten Free Spaghetti and Vegetables

By: Esther Vasa

Gluten-Free Spaghetti – 1 packet
Onion – 1 diced
Peppers (Red, Orange, Yellow and Green) – 1 each
Baby Portabella Mushrooms – About 20
Tomatoes – 2 diced
Extra Virgin Olive oil – 2 tbsp
Fresh Parsley – ½ cup
Fresh Basil – 1/4th cup
Marinara Sauce – 1 cup (homemade is better)
Water enough to cook spaghetti
Salt and pepper to taste

In a large steel pasta pan, boil water with salt in it and cook spaghetti per package instructions. Immediately using a mesh strainer remove the water and run cold water onto your pasta just so that the pasta doesn’t cook any longer.

In a large saucepan, put olive oil and when it is warm add the diced onions and let them sit for a minute. Then add tomatoes and wait for a minute. At this point add your mushrooms and stir for a minute. Add the peppers and let this cook for two minutes. You can now add the salt, pepper, marinara sauce, parsley and basil leave this on the stove for a minute. Now add this to the spaghetti and using tongs mix well until the spaghetti is coated with the sauce and vegetables.

Preparation Time: ½ hour

Serves: About 6

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