3 great gluten-free pasta dishes

Leo Gong (food styling: Randy Mon) Shrimp, lemon, and parsley quinoa-corn linguine
These quick sauces are delicious with the new gluten-free pastas––and great with the traditional kind too

A few tips for getting started with gluten-free pastas:

  • Shop smart. Our faves are Tinkyáda brown-rice pastas, Schär corn-rice pastas, and nutty Ancient Harvest quinoa-corn pastas. Buy them at grocery stores or online from glutenfreemall.com
  • Listen for your timer! Gluten-free pastas can quickly go from al dente to mushy.
  • Serve immediately. As they cool, gluten-free pastas firm up. 

3 great sauces for gluten-free pasta  (each serves 4):

Recipe 1: Shrimp, Lemon, and Parsley Quinoa-Corn Linguine

Cook 8 oz. quinoa-corn linguine as package directs. Meanwhile, heat 1/4 cup olive oil in a large frying pan over medium-high heat. Add 4 chopped garlic cloves and sauté until softened, 1 minute. Add 1 lb. chopped, peeled, deveined medium shrimp and sauté until pink and cooked through, 2 to 3 minutes. Stir in finely shredded zest and juice of 1 large lemon, 1/4 cup chopped flat-leaf parsley, 1/2 tsp. each salt and red chile flakes, and 1/4 tsp. freshly ground black pepper. Mix with pasta.

Recipe 2: Asparagus, Salmon, and Basil Brown-Rice Fusilli

Cook 10 oz. brown-rice fusilli as package directs. Meanwhile, heat 1 tbsp. olive oil in a large frying pan over medium-high heat. Stir-fry 1 lb. asparagus, trimmed and cut in 1-in. pieces, and 2 chopped garlic cloves just until tender-crisp, 2 minutes. Pour in 1 cup half-and-half, ​ 1/2 cup reduced-sodium chicken broth, and 1/2 tsp. freshly ground black pepper. Boil until liquid thickens a bit, 2 minutes. Mix in 1/2 cup chopped fresh basil; 4 oz. smoked salmon, torn into pieces; and pasta. Add salt to taste.

Recipe 3: Pea and Ricotta Rice-Potato-Soy Penne

Cook 12 oz. rice-potato-soy penne as package directs. Meanwhile, in a covered saucepan, bring ​10 oz. frozen peas, 1¼ cups chicken broth or vegetable broth, and 3/4 tsp. each freshly ground black pepper and kosher salt to a boil; cook just until peas are tender. Purée half the mixture ​in a blender. Pour both pea mixtures over drained pasta in pot. Stir in 2 tbsp. chopped fresh tarragon. Spoon into bowls. Stir 1/4 cup part-skim ricotta (at room temperature) into each.

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