Living Without Magazine food editor Beth Hillson shows how to make easy healthy recipes with gluten-free pasta.
10-12 oz any type of gluten-free pasta: corn, rice, quinoa, or a mixture
3 c diced vegetables
2 cloves garlic, minced
1. Bring a large pot of salted water to a boil. Add 10 to 12 ounces of gluten-free pasta. Once it boils, set the timer for 3 minutes less than directed on the package. Drain in a colander and rinse in cold water.
2. Heat 4 cups pasta sauce. Add vegetables and garlic.
3. In a large bowl, toss with pasta. Top with ½ to 1 cup of cheese if it’s allowed. Garnish with basil.