August 25, 2009


Spaghetti with Veggies – What can I eat that’s gluten free?

What can I eat Last week we had quite a few pizza ideas.  I don’t know if that was coincidence or if people thought there was a pizza theme since my post was about pizza.  Either way I enjoyed it.  Just to clarify, there is only a theme on the first Wednesday of each month.  You can see the list of upcoming themes as well as read the guidelines here.   Even when there is a theme, it is only a suggestion. 
Have you ever noticed that sometimes the best meals are the ones where you just put together what you have and don’t follow a recipe?  This was one of those meals for us.  I’m still getting zucchini from my plant that I thought was done producing weeks ago.  I also have lots of tomatoes.  Therefore, I’ve been using those two vegetables in quite a few dinners.  Here’s what I did.
spaghetti with veggies
Cook a 12 oz. package of gluten free spaghetti noodles.  I used Tinkyada brown rice spaghetti.  It was very starch so I rinsed it and added a little olive oil after it cooked.
In a skillet heat a couple tablespoons of olive oil and sauté the following:
I had about 6 oz. of pizza sauce that needed to be used so I just threw it in.  When the veggies are cooked to your liking, and the meat is heated through, serve over spaghetti noodles.  My kids really enjoyed this meal.

Remember:  The theme for next week is appetizers.
1. Gina (roasted chicken and vegetables)
2. Ali (Whole Life Nutrition) - 15-Minute Poached Salmon
3. Gluten Free Gidget (Honey Baked Lentils)
4. Ellen (I Am Gluten Free blog) - Black Beans & Rice
5. Simply Sugar & Gluten-Free (3 Tips for Perfect Frozen Lemon Greek Yogurt)
6. The WHOLE Gang- Good Food No Matter What! Jamaican Jerk Feast
7. Heather (Cilantro Rice)
8. Brian (Garlic-Dijon Roasted Potatoes)
9. Mikki (Steak Ceasar)
10. Daniel Munday, Sydney's Fat Loss Expert

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This looks great, Linda! I've made similar meals from things laying around. If it's from the garden, you can't go wrong!
Hi Linda,

Mexican-inspired meals are a biggie in our house. Easy and delish!

I think the mark of a good home cook is when she knows what flavors will work well together and which ones won't. For me, this is great fun & an on-going learning process. I love to think about how to use this or that, especially when it means less waste.

I hate to admit it, but when I first started cooking I threw almost all of our leftovers away because I didn't know how to use them. Today, I'm pretty good at using up everything and making it taste great.

Great post & THANK YOU for hosting.
I love new meals that add in leftover ingredients. Great way to be creative and save time and money. This looks really good!
I love this dish! Yum!
I like the new look of the site! (been a while since I visited).

Very good idea for a pasta. I love my gluten free pasta and throw in some veggies n chicken and that's a great healthy meal.
This looks like a great dish to use all the fresh garden vegetables in.

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