The Anonymous Widower

Gluten-Free Pasta with Broccoli, Feta and Puttanesca

This recipe is a modified version of one from Waitrose.

I basically changed the pasta for Doves Farm gluten free penne and doubled the quantity, so it served four.  It fact, I miscounted as there were five and a half for dinner, but it stretched OK with the addition of a salad.

The ingredients were.

• 100g feta, cubed
• 300g of Doves Farm gluten free penne pasta
• 400g purple sprouting broccoli, cut into short lengths.  I actually used broccoli florets cut into small pieces, as I bought the wrong sort.  But you can use cauliflowers as well.  Perhaps try them mixed.
• 180g jar Waitrose Cooks’ Ingredients Puttanesca Mix
• 50g pine nuts, toasted
• Grated zest of lemon

The method was as follows.

1. I cooked the pasta according to the instructions on the packet in a large saucepan, until it was just tender.  It was then drained and kept in the pan.
2. The broccoli was cooked at the same time.  But don’t stew it.
3. Add the broccoli, feta, puttanesca mix, pine nuts and lemon zest to the pasta. Toss all together thoroughly and serve on warmed serving plates.  I did cook it for perhaps a minute on the low hob of the AGA.

As I said earlier, I served it with a green salad.

I was the only coeliac at the table, but no-one complained about the pasta.  So perhaps, gluten-free pasta isn’t always that bad.

I do think though, that of all gluten-free penne works best.  After all Carluccio’s serve this type on their gluten-free menu.  I think too, that it worked extremely well with the broccoli in this recipe.

February 13, 2010 - Posted by AnonW | Food | Coeliac/Gluten-Free, Pasta, Recipe