Who knew gluten-free pasta could look this yummy! I made some spaghetti with braised arugula topped with shaved manchego inspired from this Mario Batali Meatless Monday Gallery of 10 Vegetarian dishes over at BlissTree.
The spaghetti recipe in the BlissTree gallery used regular semolina-based pasta, kale and Parmesan cheese. I modified the recipe because I had arugula in the fridge, Trader Joe's gluten-free brown rice spaghetti in the pantry, and manchego is a cheese I can eat since it's from sheep not cow.
The Trader Joe's gluten-free brown rice spaghetti is one of the best gluten-free pastas I've had, and I've tried many brands. I like the TJ's gluten-free pastas because they taste almost nearly like the semolina versions. The only thing is that if you overcook the gluten-free pasta it quickly becomes a lump of mush...not pretty nor tasty.
Ingredients (makes 2 servings):
- 2 cups Trader Joe's brown rice spaghetti (cooked)
- 3 cups fresh arugula (I used organic)
- 2 tbsps olive oil + 1 tbsps Earth Balance soy-free buttery spread (You can use just olive oil. I added the Earth Balance because I like the buttery flavor.)
- 1/4 medium onion chopped
- 4 cloves of garlic thinly sliced
- Juice from a 1/2 fresh lemon squeezed Finely grated manchego cheese (I used 3-month old manchego because it's softer)
- Salt & pepper