Wednesday, February 1, 2012

Gluten Free: Greek Vegetable Rotini Bake

Gluten-Free Greek Vegetable Rotini Bake
There are so many wonderful gluten-free pasta products out now, it really makes it easy and delicious to enjoy life and FOOD without the burdens of gluten intolerance or Celiac Disease.  I'm not really either, but when I'm watching my weight, it feels really good to know that I'm not stuffing my body with wheat flour and gluten laden products.

This dish is full of fresh vegetables, garlic infused olive oil, Greek herbs and a delicious gluten free (quinoa based) rotini.  You can really use whatever veggies you like, just make sure they've got lots of beautiful color.  I also added some fresh Feta Cheese at the end!

Gluten-Free Greek Vegetable Rotini Bake

Prep Time: 20 minutes / Cook Time: 30 minutes / Servings: 4

Gluten-Free Greek Vegetable
Rotini Bake
  • 1 box (8oz.) gluten-free rotini
  • 2 cups raw spinach, washed and roughly chopped
  • 1 cup artichoke artichoke hearts
  • 1 cup broccoli florets
  • 1/2 cup roasted red pepper (jarred), roughly chopped
  • 1/2 yellow bell pepper, sliced
  • 1/4 cup garlic infused extra virgin olive oil (you can substitute with regular olive oil and 1 tsp. garlic powder)
  • 2 tsp. salt free Greek herb mix (you can substitute for Italian Seasoning also)
  • salt and pepper to taste 
  • 1/4 cup feta cheese crumbles (optional)
  1. Preheat oven to 375 degrees.
  2. Bring 4 quarts of water to a boil.  Season the water with salt.  Add the rotini and boil for about 7 minutes, just until the pasta is al-dente.  Drain from the water and set aside.
  3. Wash and roughly chop spinach, artichoke hearts, broccoli, roasted red pepper and yellow bell pepper.  Transfer to a large casserole dish and mix in with pasta until all ingredients are combined.
  4. Drizzle in olive oil, sprinkle with Greek herb mix and add salt and pepper to taste.  Mix thoroughly until all ingredients are combined. Sprinkle with feta cheese (if desired).
  5. Place in the oven and bake at 375 degrees for about 15 minutes.  Remove and allow to cool for 5 minutes before serving.
Gluten-Free Greek Vegetable Rotini Bake w/Feta Cheese Crumbles

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