Penne with Asparagus
This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.
This is a great dish for the cold Spring evenings we've been having recently, a warm meal with a fresh ingredient. I’ve cooked a lot of gluten-free pasta. It mostly tends to be gritty and have found the brand Tinkyada to suit my taste best.
Ingredients
1 16 oz. bag Tinkyada brown rice penne (not made according to directions on bag)
2 bunches asparagus
1 ounce extra virgin olive oil
1 ounce lemon juice
salt and pepper to taste
Directions
Boil 4 cups of water, add pasta, stir and cover. Let boil for 2 minutes, stir again and turn off heat. Let it sit for 7 to 10 minutes until al dente texture. In the meantime, wash then cut asparagus spears into thirds after discarding the tough ends. Steam in shallow water until tender but still retaining their wonderful green color. Drain pasta and asparaus when finished, toss all ingredients and enjoy!
Serves 4
Ingredients
1 16 oz. bag Tinkyada brown rice penne (not made according to directions on bag)
2 bunches asparagus
1 ounce extra virgin olive oil
1 ounce lemon juice
salt and pepper to taste
Directions
Boil 4 cups of water, add pasta, stir and cover. Let boil for 2 minutes, stir again and turn off heat. Let it sit for 7 to 10 minutes until al dente texture. In the meantime, wash then cut asparagus spears into thirds after discarding the tough ends. Steam in shallow water until tender but still retaining their wonderful green color. Drain pasta and asparaus when finished, toss all ingredients and enjoy!
Serves 4
Photographs and food styling by Krista J. Essler, LAc, BAE
© Essler Wellness Enterprises 2011
© Essler Wellness Enterprises 2011
