I am so glad you stopped by. Since being diagnosed with Celiac Disease, I've been converting my Italian family's recipes to gluten free. My family and friends can't tell the difference! I also create my own delicious recipes. I will be posting new recipes weekly which will range from traditional comfort foods to gourmet dishes. Not all of the recipes will be Italian, but they all will be delicious! In addition, you will find helpful tips for gluten free living, related links and product recommendations. I welcome any specific requests for recipes. If I don't have it, I will find it! You can email me directly. A link to my email is located in my profile. . . simply click on the tab to view my full Enjoy the site!
Sunday, June 23, 2013
A nice light pasta dish for summer. . .
1 lb. Ziti Pasta (Gluten Free)
2 Small Zucchini Rinsed and Cut into half-moon shape (Skin on)
1 Can (14.5 oz.) Diced Tomatoes
1/4 Cup Extra Virgin Olive Oil
1 Garlic Clove minced
1 Shallot Finely Diced
2 Tbspn. Fresh Parsley minced
2 Tbspn. Fresh Basil minced
1 Tbspn. Fresh Oregano Mince
1/4 Tspn. Dried Red Pepper Flakes
1/2 Tspn. Sea Salt
1/2 Tspn. Fresh Ground Black Pepper
Freshly grated Parmigiano-Reggiano
Cook pasta per package directions. While waiting for the water to come to a boil, heat the extra virgin olive oil over medium high flame in a large saucier or heavy skillet. When oil is hot, add Zucchini. Cook for 3 minutes. Add diced Shallot and stir. Cook for 1 minute. Add minced Garlic, stir and cook for 1 minute. Add Salt, Pepper and Red Pepper Flakes. Cook for 2 minutes. Add Diced Tomatoes, stir and cook for 5 Minutes at a low boil. Reduce heat to simmer. Add Minced Parsley, Basil and Oregano. Taste test and adjust seasonings to your liking, if necessary. Stir and cover pan. Cook for 10 Minutes. When pasta is done al dente, strain and add to sauce. Stir and allow to simmer with sauce uncovered for 1 minute. Serve with freshly grated Parmigiano-Reggiano over the top.