ALLERGEN-FREE PASTA ARTICLE AND RECIPE ON LIME.COM, PLUS NEW RECIPE HERE

Hi People:

Check out my article on Allergen-free Pasta at

www.lime.com/food/story/3630/allergen-free_gluten-free_summer_pasta_dishes


And here's my other new Allergen-free, Gluten-free pasta recipe, because once I got started on this GF pasta kick, I just kept cooking!

After the pesto recipe I devised for the Lime article, I gave myself the challenge of making a substitute for cream sauce, traditionally made with butter, cream, and cheese, and came up with a lovely leek sauce.

Pasta Primavera with Leek Sauce

This recipe is a real showcase for summer vegetables, with a rich medley of color and flavor. The dish tastes indulgent, without being the slightest bit decadent. It is low fat, and has no cholesterol, and yet, is still a cream sauce!

Leek Sauce:
4 leeks, (white and pale green part only), cleaned, and thinly sliced
2 Tbsp. Olive Oil
2 cups Vegetable Stock
1 medium potato (1/2 lb.), cubed into 1 inch pieces
1/2 cup rice milk
1/2 tsp. kosher salt
fresh ground pepper

Pasta:
1 lb. corn-quinoa or rice spaghetti, linguine, or fettucine
1/4 cup olive oil
2 cloves garlic, minced
2 small zucchini (about 3/4 lb.) cubed into 1/4 inch pieces
2 small yellow squash (about 3/4 lb.) cubed into 1/4 inch pieces
2 carrots, cubed into 1/4 inch pieces
1/2 lb. asparagus, cut into 1/4 inch pieces
1/4 cup chopped parsley


Saute leeks in 2 Tbsp. olive oil over medium heat for about 5 minutes. Add vegetable stock, 2 Tbsp. white wine, and potatoes. Cook at a simmer 25 minutes. Puree in food processor. Add puree back to pan. Add rice milk, remaining 2 Tbsp. white wine, salt, and freshly ground pepper to taste. Simmer 2-3 minutes more. Remove from heat.

Put your pasta water on to boil, and cook pasta following instructions on package.

Meanwhile, in a large saute pan, heat 1/4 cup olive oil over medium heat, add garlic, and cook, stirring, 1 minute. Add zucchini, squash, and carrot and cook about 5 minutes, stirring a few times. Add asparagus, cook 3 minutes more, till all vegetables are tender. Combine veggies with leek sauce, and heat through. Put a little olive oil in the bottom of your pasta bowl. When pasta is cooked to Al Dente, drain, and put in pasta bowl. Toss with olive oil, top with leek sauce and veggies, sprinkle with parsley, and serve. Add salt and pepper to taste.
Serves 8.


ENJOY!