Grain Free Pasta Tricolore Recipes
GRAIN FREE PASTA TRICOLORE
I was strolling around the streets of Bologna, one of the most historic and beautiful towns of Italy, with my partner in crime / travel buddy / soulmate aka my husband... and I made one of the most exciting discoveries: Italian grain free pasta that only consists of ONE ingredient! Assuming Italians are pretty good at doing what they do, I got a few boxes of organic Pea Flour Fusilli and organic Red Lentil Maccheroni and created this amazing gluten free pasta recipe! I matched these two kinds of grain free pasta with an amazing dairy free Italian mozzarella (if you are interested in the brand, it's called "Mozzarisella" and it's mainly made with rice and coconut)... and as you can see from the photos, the result was a very eye catching and mouthwatering dish! Are you ready to bring to your table a festive tricolored dish?!? Follow this easy and healthy gluten free recipe and enjoy every bite with no guilt!
Provided by littlebitesofbeauty
Categories European
Time 17m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook your pasta in a large pot of water for about 7 minutes (depending on the brand you buy, cooking time may change). If you want to keep the colors separate for a better presentation, you'll need to cook the two colors in two different pots.
- While the pasta is cooking, wash the sage and cut in pieces. In a medium sized saucepan, heat up the olive oil with the sage until the leaves get dark green and crispy.
- Strain your grain free pasta and toss it in the saucepan with the olive oil and sage (do it one color at the time if you care about keeping the colors separate). While you mix it, sprinkle some dried Italian herbs and Himalayan salt on it.
- Transfer the pasta in a plate, top it with some dairy free mozzarella cheese and drizzle a bit of olive oil on top.
- Garnish your dish with some fresh basil and enjoy your grain free Pasta Tricolore!
Nutrition Facts : Calories 581.9, Fat 27, SaturatedFat 9.8, Cholesterol 32.1, Sodium 779.6, Carbohydrate 63.9, Fiber 2.6, Sugar 2.1, Protein 20.3
TRICOLORE TAGLIATELLE
An ideal vegetarian dish, perfect hot or cold.
Provided by Good Food team
Categories Dinner, Lunch, Pasta, Side dish, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Immerse the tagliatelle in a large pan of boiling salted water and cook for 8-10 minutes until just tender. Meanwhile, mix together the tomatoes, rocket, onion and capers.
- Drain the pasta and return to the pan, off the heat. Pour in the oil and toss until the pasta glistens, then tip in the tomato mixture and toss again. If you're serving it cold, hold the pasta in the sieve under the cold tap until it's cool, then toss in the oil and tomato mixture. Season well, add the ricotta in small blobs and gently toss through.
Nutrition Facts : Calories 587 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 81 grams carbohydrates, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 0.58 milligram of sodium
PASTA TRICOLORE
All of the ingredients in this festive meal can be found in your pantry or freezer, making it a convenient wintertime treat. However, try to break up a frozen block of ground meat before adding it to the pot. There's no need to defrost a package of frozen spinach. Let it sit on the counter to soften while preparing other ingredients. Cut it into chunks using a sharp knife, then stir the chunks into the meat mixture. Fresh spinach can be chopped slightly and mixed with the meat, or kept whole and layered on top.
Yield serves 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Scatter the pasta in the pot.
- Drain the liquid from the tomatoes into a measuring cup. If necessary, add enough water to make 2/3 cup liquid. Reserve the tomatoes.
- Add one-third of the garlic, a little salt and pepper, and the olive oil to the tomato liquid. Pour the liquid into the pot and stir to make the pasta an even layer.
- Mix the tomatoes with the rest of the garlic, the onion, basil and oregano, spinach, and ground meat in a medium bowl. Season with salt and pepper to taste.
- Drop forkfuls of the tomato-meat mixture evenly over the pasta without mixing together.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Calories: 425
- Protein: 21g
- Carbohydrates: 51g
- Fat: 14g
- Cholesterol: 43mg
- Sodium: 512mg
- Fiber: 5g
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