Following a prolonged pasta rut, in which I made some vegetarian pasta creation with seasonal veggies and cheese at least one night per week (if not two!), I took a break. I turned instead to a marinated grilled meat phase. This is the first pasta dish I’ve made in a while since my rut. I tried brown rice pasta here, which as the name suggests, is made from brown rice rather than flour. This fact alone makes it a bit better for you and for those limiting gluten, you’ll be pleased to know it’s also wheat-free. I am typically underwhelmed by alternative pasta varieties, finding them too chewy or dense. But this version was tasty and no one could tell it wasn’t the typical white flour variety.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
Loved it! Flavorful and straightforward. I needed a new pasta recipe to throw into the weeknight mix and this is a very good one. I used fresh spinach linguine instead of the rice pasta and also added a bit more spinach than called for. Chopping the spinach coarsely also helped to incorporate it into the dish. Otherwise I followed the recipe exactly and thought it was great.
Wonderful! I’m so glad to hear that you liked it. More spinach is always better…thanks for letting me know!
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