We had dinner guests over the weekend and one of their children is celiac. I always think cooking pasta for kids is a safe bet (yes I was raised in an Italian home) but when you’re dealing with gluten intolerance, picking the right pasta is extremely important. I chose a red lentil pasta which was very tasty and this is probably one of the easiest recipes I have ever made for pasta (I doubled the recipe for my dinner party).
I can’t wait to have the leftovers for lunch…
Time: 20 mins
1-2 cups of cherry tomatoes, halved (quartered if large)
1-2 garlic cloves, minced or put through a garlic press
1-2 cups arugula
2-4 tbsps extra virgin olive oil
1 tsp balsamic vinegar (optional)
sea salt to taste
1 tbsp basil
pasta of your choice (I chose red lentil pasta)
- Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a bowl. Let sit for 15 minutes. Taste and adjust seasonings if necessary.
- Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomato mixture and serve.
Optional: you can add some cheese shavings on top for all you cheese lovers out there!
Until next time,
Have a fit and fabulous day!