Good For You Gluten Free
Living the healthy, gluten-free life
May 4, 2016
16 ounces of gluten-free pasta (I used Tolerant Green and Red Lentil Pastas - 2 boxes)
1 cup of broccoli florets
1 diced orange or red bell pepper
1 cup halved portabella mushrooms
2-3 Tablespoons oil (I used avocado oil)
Parmesan cheese - shredded for topping - optional
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1 garlic cloved, minced
1.5 Tablespoons dried Italian seasoning
1 Tablespoon honey, dijon or brown mustard
1 Tablespoon raw honey
Pinch of sea salt
Pinch of black pepper
Cook pasta as instructed on the box. Run under cold water and set aside in a large mixing bowl.
In a small bowl, mix together all dressing ingredients. Set aside.
In a large skillet over medium high heat, saute vegetables until tender. Remove from heat and add to large mixing bowl with noodles.
Pour dressing over noodles and vegetables and mix well.
Serve warm or cold. Top with fresh shredded parmesan cheese right before eating.