One Pot Gluten Free Pasta

My hope is to show you that eating gluten free can be really easy and delicious! There’s no need to miss out on all the good food out there. We can make some simple modifications and still enjoy the foods we love!

When I found out that being gluten & dairy free was  going to be the best route for me, I didn’t think twice about it. I accepted it and was like, “Alright, now let’s go cook the best gluten and dairy food out there”! 

*Backstory* If you are new to following me, I was diagnosed with Hashimoto's thyroiditis, also known as chronic lymphocytic thyroiditis and Hashimoto's disease. It is an autoimmune disease which affects the thyroid.

I do take medication and follow a food plan recommended by my functional medicine doctor.

Being Italian and raised on pasta, this was one genre of food I needed to master ASAP! So after trying many, many gluten free pastas, my favorite brand is Jovial. You can find it at most grocery stores, Walmart  or Whole Foods.

Now back to the recipe…You’ll find the ingredients in this dish are pretty simple. I mean, the most “wild ingredient” are the capers. If you don’t like capers, feel free to omit them.

This is also a great recipe if you’re running short on time. It literally takes minutes to prepare and only 20 minutes to cook! Just add your favorite protein as a topper, for me I like a clean ingredient chicken sausage. But you can also add baked chicken or meatballs.

Serving it, as is, works too. However you decide, it will be delicious! Can’t wait to hear how you love eating it!!

Many Hugs,

Cathleen

pasta, entrees, sides

Yield: 4-6

Author: Cathleen Crobons

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One Pot Gluten Free Pasta

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Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 12 ounces cherry tomatoes, whole and destemmed
• 1 cup artichokes, canned or frozen (if using canned, drain the liquid)
• 1/2 cup pitted olives of your choice
• 1/2 cup fresh parsley leaves, plus more for garnish
• 4 1/2 cups water
• 12 ounces gluten free pasta (spaghetti or fettuccine)
• 1/4 cup capers, strained
• 2 cups spinach
• 2 Tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Place cherry tomatoes, olives and artichokes in a straight-sided skillet. Coarsely chop fresh parsley leaves and add to the skillet. Then add 4 1/2 cups water, gluten free pasta, capers, olive oil, sea salt and black pepper.
2. Bring to a boil over high heat (about 10 minutes). Turn the pasta consistently with tongs to prevent sticking. Continue cooking until the pasta is al dente and most of the liquid has evaporated, 8 to 10 minutes. (It may seem like it’s too much liquid still but I promise it turns out delish!)
3. During the last few minutes add the spinach. When it starts to wilt, remove the pan from the heat. Top with more fresh parsley. Taste and season to your desire. Serve pasta from the same pot you cooked it in.

Nutrition Facts

Calories

432.17

Fat

12.3

Sat. Fat

2.15

Carbs

73.83

Fiber

6.88

Net carbs

66.96

Sugar

2.96

Protein

11.6

Sodium

1288.77

Cholesterol

0

Nutritional Info is generated automatically and may not be 100% accurate.