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You’ll love this colorful, delicious pasta dish. It’s easy and hearty. For a full meal, add a protein such as diced, fully cooked chicken breast.
1 box (8 ounces) Glutino Enriched Rotini-Shape Pasta
3 cups diced, peeled butternut squash
1 teaspoon salt
2 tablespoons olive oil, divided
1 medium leek, trimmed, chopped and rinsed well
4 teaspoons finely chopped fresh basil
2 teaspoons minced garlic
Grated peel of one lemon
Salt and freshly ground black pepper to taste
¼ cup pine nuts, toasted
1/3 cup freshly grated parmesan cheese, more for passing
Fill a large pot with water. Add 2 teaspoons salt and bring to a boil. Add pasta and butternut squash. Let water return to a boil, reduce heat to simmer and cook 6 minutes or until pasta is cooked al dente.
Pour 1 cup of pasta water into a glass measuring cup. Set aside. Drain pasta and squash in a large colander and rinse briefly in cold water to prevent pasta from sticking together. Toss with 1 tablespoon of olive oil.
Add remaining oil to the pasta pot and heat over medium heat. Add the leek and sauté until translucent (about 3 minutes). Add the basil, garlic, and lemon peel. Sauté one minute. Add the reserved water and simmer until reduced slightly (about 2 minutes). Add the pasta and squash and toss to coat with the sauce. Add salt and pepper to taste. Toss with pine nuts and cheese. Serve with additional cheese, if desired.