REI - CC - Pasta Primavera CELIAC


Ingredients
14 servings
Tomato
4.0 whole
Basil, Fresh
1.0 ounce(s)
Glaze, Balsamic 8oz
1.0 bottle(s)
Oil, Olive 12oz refillable bottle
1.0 bottle(s)
Pasta, Farfalle
3.0 box(es)
Butter, Spreadable 8oz
1.0 package(s)
Garlic, Jar
0.5 whole
Broccoli Cauliflower Medley
2.0 bag(s)
Bell Pepper, Red
2.8 whole
Squash, Yellow
2.0 whole
Chicken, Pre-cooked Strips 16oz
3.0 package(s)
Lemon
1.2 piece(s)
Cheese, Parmesan Shaved
2.8 cup(s)
Greens, Mixed 16oz Clamshell
1.8 package(s)
Dressing, Italian, Bottle
1.2 bottle(s)
Croutons, Italian 5oz bag
1.8 bag(s)
Dessert, Cheesecake Frozen 30oz
2.0 whole
Raspberries, Fresh
6.0 ounce(s)
Bread, Baguette Ciabatta 6.2oz
2.8 package(s)
Cheese, Mozzarella Fresh 16oz
2.0 package(s)
Tomatoes, Cherry 10oz
2.0 package(s)

Dietary Restrictions
Wheat / Gluten
Poultry
Dairy

Recipe Instructions

>Appetizer: Make the bruschetta: slice tomatoes and bread, top bread with slice of fresh mozzarella, tomato and basil (save 1/2 the basil for the pasta). Drizzle with olive oil and balsamic glaze
>Pasta Primavera: Chop garlic, broccoli, cauliflower, squash, and tomatoes; cut lemons into wedges
>Heat pot over high heat; add water and and a pinch of salt and bring to a boil; add pasta
>Heat skillet over medium-high heat; add butter and a drizzle of olive oil; add the vegetables and garlic and sauté, stirring often, for about 5 minutes until the vegetables are tender-crisp
>Add chicken (or cook separately from veggies) and cook until browned and tender
>Squeeze lemons into vegetable mix and add basil
>Cook pasta al dente; before draining, add a splash of the pasta water (4-6 tablespoons) to the veggie skillet; drain the pasta, add it to the pan; toss; add chicken and toss
>Just prior to serving, add another drizzle of olive oil and stir in parmesan cheese
>Salad: Add salad greens, croutons, and dressing to a large bowl; toss and garnish with parmesan cheese

For Dessert:
Slice cheesecake and place pieces on serving platter. Top each with a fresh raspberry.

Instructions for CELIAC:

For the appetizer, prepare little caprese salad pieces without the toast (Cheese slice, tomato slice, and a piece of basil). For the pasta, prepare a separate pasta dish using gluten free pasta.

Substitute cheesecake slices with a Lemon Meyer Tart for dessert.