Eat Healthy with this Gluten-Free Recipe

People worldwide suffer from Celiac disease, or an allergy to wheat. This means that they can not, depending on the severity of their allergy, enjoy regular pasta, wheat products, barely, rye, or many packaged products, just to name a few. For those who have a severe allergy, even eatable items like beer, oats, or sausage can flare up an outbreak, usually causing an allergy sickness because they are prepared with or around wheat, sometimes even on the same machines. Much of our food, here in the States, is prepared in one form or another with wheat or wheat by-products. 

The answer? Locally grown produce, fruits, vegetables and now, gluten-free pasta, can be the solution to a yummy meal prepared gluten-free. 

On the docket today is freshly made gluten-free pasta, sauteed with squash and carrots. If your gluten-free eater can stomach some Parmesan cheese grated over the top, then go for it!

Gather at the Poway Farmer’s Market: 

2 bags of "JR" Gluten-Free Pasta (sold exclusively at the Poway Farmer's Market)

2 yellow squash, sliced into medallions

4 carrots, sliced into medallions

1 bottle of olive oil

1 chunk of Parmesan cheese

Directions:

1.  Saute your vegetables for 5 to 10 minutes in olive oil over medium heat. They should be crispy on the outside and soft on the inside. 

2. At the same time, drop your gluten-free pasta into boiling water for 4 1/2 to 5 minutes. Season the water with salt and olive oil. Careful not to overcook these noodles, they do not have the starchy agents that normal pasta has (that's what contains the gluten, a binder agent). 

3. Drain pasta and add to the saute pan. Toss with the vegetables and sprinkle with grated Parmesan cheese. 

Plate and serve. Enjoy this healthy and allergy-free meal. 

For more on gluten allergies, see the Jackson Siegelbaum Gastroenterology website here.