on top of spaghetti

if you've ever tried rice pasta before you probably have come to at least two conclusions already:

1. if you don't mix it with some sort of sauce, serve it, and eat it right away, it gets quite sticky
2. re-heating just isn't an option

if you haven't tried rice pasta yet- be warned of the above. expect for the recipe i'm about to give you. yes, you heard me right.

rice pasta actually isn't bad, i've found it a suitable substitute (again this coming from an italian, whose great grandma made her own homemade pasta in the house). They do also make corn pasta which i feel although it might have a more solid texture at times, it was a little more blah when it came to taste. or maybe not "blah" but it was that i could taste the corn, in that same bland corn chip way, which was off putting where as the rice blends in better. at least in my opinion. anyone's best bet is of course to try both and see which his or her taste buds prefer.

in this experiment i had with pasta, i used GLUTINO rice spaghetti.
GLUTINO is a great easily found brand of gluten-free products, from pasta to breads to cookies & snacks. GLUTINO ONLINE i also love them because the offer gluten-free/dairy & casin-free frozen sliced breads and things in the frozen section on whole foods.

now onto the recipe... this was modified from a friend's recipe that was just done by "eyeing it" so i apologize but i don't have exact measurements. trust me though, if i could wing it, anyone can. i made it with a pound of pasta so i'm basing my measurements on that much pasta. adjust as needed.

Pasta Primavera

things you will need:
-choice gluten-free pasta
-olive oil
-fresh garlic
-chicken broth
-marsala wine
-choice cut veggies (ex: peas, carrots, tomatoes, mushrooms, zucchini... i only had peas & it was still delish!)
-salt
-pepper

put a large pot of water on the stove to boil.

take cut veggies and saute in a pan and put to the side.

in a medium to large sauce pan, on low to medium heat, pour olive oil to cover bottom of pan and add slices of fresh garlic from 1-2 cloves and let simmer, being careful not to burn garlic.

once garlic starts to simmer, add one package of chicken broth. (i had a little powder package that had to be mixed with 2 cups of water, so i mixed it and added it. if your chix broth comes in a different form that seems like much to much, adjust to amount that seems more suitable) stir. bring to just a boil.

add gluten-free pasta to boiling water in large pot. stir occasionally.

when the oil and chicken broth has just started to bubble in the sauce pan, add marsala wine. (i just poured it out of the bottle into the pan until i smelled the rich aroma of the wine cooking into mixture. probably a cup or a cup and a half.) stir occasionally. lower heat. add a pinch of salt and if you have a pepper shaker that twists to grind the pepper, twist it 3 or 4 times. add in sauteed veggies. stir. remove from heat.

strain the pasta and add to sauce pan. or, put pasta in a serving bowl and pour sauce over, however you prefer to mix it. serve and enjoy!
   
                                 ~~~~~~~~~~~~~~~~~~~~~~~~~~

i wish i could serve you guys taste test samples of this. it was sooo good! even my mom had a big bowl of it and she doesn't even need to eat gluten-free. it just smelled so good. and since it's a oil-based sauce it cut the rice pasta's tendency to get sticky and i even dared to refrigerate it and reheat it two days later and it was just as good! i couldn't believe it myself. even real pasta has a hard time with reheating sometimes. we used to make pasta primavera all the time in a cream sauce which i, of course, can't have anymore but i think i just might like this more. and it's a great way to get your veggies.