Gluten-Free Pasta by Robin Asbell

Author:Robin Asbell [Asbell, Robin]
Language: eng
Format: epub
ISBN: 9780762451784
Publisher: Running Press

SPICY FUSILLI AND ESCAROLE WITH YELLOW SQUASH

If you have not yet discovered escarole, allow me to introduce you to this delicious, slightly bitter green. Here, it provides a spicy note and melts into the veggie medley with the pasta. If you can’t find escarole, look for broccoli raab, or in a pinch, Tuscan kale.

SERVES 4 TO 6

1 tablespoon extra-virgin olive oil

2 cups cherry tomatoes, halved

8 ounces escarole (one small head), chopped

2 small yellow squash, julienned

2 large jalapeños, seeded and chopped

3 garlic cloves, chopped

1 tablespoon freshly grated lemon zest

½ teaspoon fine salt

½ teaspoon freshly cracked black pepper

8 ounces GF fusilli, spirals, or penne

½ cup shredded Asiago cheese, for garnish

Bring a large pot of salted water to a boil for the pasta.

Prepare the vegetables and keep them all in separate piles. In a large sauté pan, heat the olive oil and add the cherry tomatoes. Sauté over medium-high heat until the tomatoes start to pop and soften. Add the escarole and squash and stir until the greens start to wilt and the squash starts to brown. Add the jalapeños, garlic, and lemon zest and stir until fragrant. Add the salt and pepper and taste for seasoning.

Cook the pasta to al dente according to the package instructions, checking it 2 to 3 minutes earlier than the recommended cooking time. Toss it in the pan with the vegetables and sprinkle with Asiago cheese. Serve hot.

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