Happy March! Doesn’t it feel like February just flew by?
Since I began trying out a gluten free diet (a discussion on my experience with going gluten free to come soon!), I’ve tried a bunch of different GF pastas. I know that some people feel ehh about pasta and can take it or leave it, but I am not one of those people. Two of the GF pasta brands that I’ve liked thus far are Tinkyada and TruRoots. I don’t care for that overly corn-y taste to some of the gluten free pastas, and these two brands are on-point with offering a similar tasting pasta alternative to the real, gluten-filled kind.
My carb-loving self enjoys whipping up healthy, yummy pasta dishes, and I didn’t want to be completely missing my pasta fill just because I’m experimenting with a gluten free diet.
For this dinner, I used TruRoots Ancient Grains fusilli – a whole grain, high fiber pasta made of quinoa, amaranth and brown rice. The pasta’s made in Italy, which sparked an idea to make it a Mediterranean themed dish.
Grains, roasted red peppers, cherry tomatoes, artichoke hearts, baby spinach, lemon, extra virgin olive oil, ricotta…doesn’t this seem like something you’d eat while staring out at a sea of blue water from the coast of Greece while drinking a glass of vino?
Hopefully I’ll get the chance to do just that one day, but for the moment, eating this pasta dish in my kitchen will have to do.
Oh, and might I also add that I just love ricotta?
Mediterranean Pasta with Lemon Ricotta [Gluten Free]
Ingredients
- 8 oz gluten free fusilli or other short shaped pasta
- 2 TBSP extra virgin olive oil
- 2 cloves garlic minced
- 1/2 cup jar roasted red peppers sliced
- 1 cup cherry tomatoes halved
- 1-6.5 oz jar marinated artichoke hearts chopped
- 4 cups baby spinach leaves
- 2 TBSP fresh basil chopped
- 1 cup part skim ricotta cheese
- 1 1/2 TSP grated lemon zest
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions.
- Meanwhile, heat 1 TBSP of the oil in a large skillet over medium heat. Add the garlic cloves and cook until lightly browned.
- Add the roasted peppers and artichoke hearts, and cook for 4 minutes.
- Add the spinach and tomatoes in, and cook for another 5-7 minutes, or until the spinach has wilted and the tomatoes are softened. Mix in the fresh basil.
- Once the pasta is done cooking, drain and return back to the pan.
- Add the veggies to the pasta, and drizzle the remaining 1 TBSP of olive oil in. Season with salt and pepper to taste. Toss to combine well.
- Mix the ricotta and lemon zest together in a bowl.
- Spoon the pasta into bowls to serve, and add a large spoonful of ricotta on top of each dish. Enjoy immediately.
I’m off to go for a long walk with my hubby and puppy and to enjoy the weekend. Hope you have a great rest of yours!
My mouth is literally watering looking at this recipe! I had a lemon ricotta on a pasta in Australia and thought it was amazing! I’ll have to try this out. I might just use regular whole wheat pasta though. 🙂
Go for it!! Lemon and ricotta is such an easy and yummy combo. You can also put some on crostini with cherry tomatoes for an appetizer — so good!