Admittedly, I've never been much of a pasta lover. This bold claim is generally met with disbelieve from those around me. But, it's true! It's just never been very strong on my radar of food must-haves. This changed recently when a friend of mine surprised me with dinner that involved gluten-free rice pasta. The meal itself is very veg-heavy, focusing on a fantastic sauté of spinach, tomatoes, onions, garlic, and green beans. Of course you can add or remove ingredients to your own preference (broccoli is another great addition), but this combination is our new favorite! The best part is it keeps well over night, making it a great cold salad option the next day. Work lunches have never been easier! The abundance of fibre-rich vegetables make this salad a filling option, meaning you won't need to over-do it with the noodles. This is a heart-healthy and vitamin packed pasta salad you can feel good about eating!
Gluten-Free Pasta Salad RecipeIngredients:
1 Cup Gluten-Free pasta
4 Cloves of Garlic
2 Handfuls of cherry tomatoes (halved)
2 Handfuls of sliced mushrooms
2 Handfuls of chopped green beans
2 Handfuls of spinach
Salt & Pepper to taste
Optional: Crumble feta and melt shredded Mozzarella on top for a little something extra!
Chop the onion and garlic as desired and saute with the Camelina Oil until slightly golden. Add each of the vegetables (saving the spinach until the last few minutes) and saute until desired texture is achieved. Add salt and pepper to taste.
Health Benefits of Camelina Oil
Camelina Oil (also known as wild flax) is an ancient oil-bearing plant and is the perfect choice for this reciple as it has the highest smoke point of all the oils. Meaning, it's heat-stable up to 475° F without losing it's health benefits or succumbing to rancidity. It contains 4 grams of Omega-3 fatty acids in every tablespoon, which is a factor in lowing blood pressure and reducing the risk of heart disease. It's also rich in Vitamin E, a strong cancer-fighting antioxidant. It's a great alternative to homeade dips, salad dressings, and of course when cooking with high-heat.