If you’re goal is to stay away from pasta because you are gluten sensitive or just trying to shed a few pounds, I don’t have to tell you how difficult it can be. But all of that has changed with the introduction of pasta made from soybeans, black beans, and edamame. Yes, we can enjoy our favorite dishes again without the extra carbs or gluten. Better yet, these bean pastas are made from 100% organic beans, they are high in protein and soluble dietary fibers, and will keep you feeling satisfied for hours on end.
Gluten Free Linguine Pescatore
4 oz bean pasta (try Explore Asian Organic Soybean Spaghetti or Mung Bean Fettuccine)
1 Tbs Olive Oil
3 cloves garlic, chopped
1 tsp crushed red pepper flakes
1 tsp dried oregano
1 can low sodium, diced, tomatoes in juice
½ cup frozen asparagus broken into pieces
½ cup frozen shrimp, scallops, or squid
1 Tbs fresh basil, torn into pieces
Freshly grated parmesan cheese (optional)
Cook bean pasta according to directions (make sure to liberally salt the water after it comes to a boil, before adding pasta), and drain thoroughly. In the meantime, heat olive oil in a skillet over medium-low heat. Add garlic, red pepper flakes and oregano and sautee until garlic becomes fragrant, about 3 minutes (be careful not to burn garlic). Add can of tomatoes. Bring to a boil and reduce heat, simmer uncovered for 10 minutes. Add frozen asparagus and seafood to sauce, cover and simmer for an additional 3-5 minutes or until fish becomes opaque. Add cooked, drained pasta to sauce and fresh basil. Serve. Garnish with additional basil and grated parmesan cheese, if desired.