Brown rice pasta is a great substitute when you are feeling like a hearty pasta dish but don’t want to eat regular white flour pasta. The brown rice version contains more fiber and protein then its flour variety and is also made from a whole grain, so our bodies can digest it more efficiently. Brown rice, in any form, is a great alternative for those with a gluten allergy or for people who are trying to decrease the amount of gluten that they eat.
This dish is one of my favorites because it is super simple (takes about 20 minutes from start to finish), is super tasty, and makes for great leftovers.
(this recipe serves 2)
You will need:
½ lb of brown rice pasta (about half of the bag)
* I prefer Tinkyada Organic Brown Rice Pasta Spirals
1 bunch of broccoli rabe, rinsed and chopped into 1 inch pieces
3-4 cloves garlic, minced
3 tablespoons olive oil, plus some for drizzling
1 teaspoon sea salt
About ½ teaspoon red pepper flake
Parmesan cheese or nutritional yeast for sprinkling
What you will do:
Cook pasta in boiling salted water.
With about 5 minutes left for the pasta to cook, place broccoli rabe in a strainer above boiling water and cover to steam.
Meanwhile, heat minced garlic, red pepper flake and salt in the olive oil over a low heat until garlic begins to brown and becomes fragrant.
When pasta is done, set aside broccoli rabe and strain pasta.
Place pasta back into the pot along with the broccoli rabe, and top with the olive oil mixture.
Serve hot, and top with a sprinkle of Parmesan cheese or nutritional yeast (for vegans).
with love and easy, healthy meals,