Farmer’s market veggies get put to good use in this recipe for gluten-free fettuccine with zucchini, yellow wax beans, and a subtly spicy harissa heirloom tomato sauce.
Disclosure: Though I received gluten-free pasta and cookie dough from Cappello’s for free, this post was not monetarily compensated in any way. As always, my thoughts and opinions are my own.
That time I went to the farmer’s market twice in one day, both times without a list, and came home with the entire farm (practically) in my reusable shopping bag.
And then kicked the.boy out of our bed because WHERE WERE THE TOMATOES GOING TO SLEEP other than that exact spot.
Don’t look at me like that!
We have a child-sized crisper drawer that just can’t handle my vegetable storage needs.
I really had no choice.
Shockingly, he was none too pleased with these new sleeping arrangements, so he insisted I get to cooking them.
And, of course, because I didn’t want the tomatoes to think that I was singling them out or playing favorites, I had to throw everything but the crisper drawer into the pasta sauce pot.
Including a pound of gluten-free pasta.
In the name of honesty, I have to concede that I am a gluten-free pasta skeptic.
Err, was a gluten-free pasta skeptic.
And then this fresh gluten-free pasta from Cappello’s weaseled its way into my life. Total game-changer.
Made primarily from almond flour, this is seriously one of the best fresh pastas I’ve ever had, gluten-free or otherwise. It cooks to al dente perfection in less than a minute, and soaks up all the summer sauce flavors like it’s its job.
(Good thing, cause it kind of is.)
I don’t know about you, but I sleep so much better at night knowing that my precious tomatoes are in such delicious hands.
Pretty sure the.boy does too.
- 2 tbsp olive oil
- 2 large garlic cloves, minced
- 1 lb yellow wax beans, trimmed and cut into 1-inch lengths
- 2 medium heirloom tomatoes, seeded and coarsely chopped
- 2 tbsp harissa
- 1 zucchini, julienned
- 1 lb gluten-free fettuccine
- salt and black pepper, to taste
- 3 cups cooked chickpeas
- Heat the olive oil in a 3.5 quart pot over medium heat. Add the garlic to the pot and saute until fragrant, about a minute. Add in the yellow beans and saute for a few minutes, until starting to become tender. Stir in the tomatoes, harissa, salt and black pepper. Bring to a boil and then let simmer until pasta is ready.
- Meanwhile, bring a large pot of salted water to a boil. Cook the fettuccine according to package directions. Drain and then toss with the tomato sauce, zucchini slivers, and chickpeas. Season to taste with salt and black pepper.
Fore more fresh and light summer pastas, check out these:
From Around the Web:
Stuffed Shells Florentine from Diethood
5 Ingredient Pesto Pasta Salad from Gimme Some Oven
Pasta with Marinated Tomatoes from Foodiecrush
Fresh Lemon and Herb Pasta from Heather Christo
Spaghetti with Broccoli Pesto from Very Culinary