A simple meal that takes all of five minutes to prepare (provided you’ve already prepped some peanut sauce beforehand). Great if you are in a hurry.

I recently found little bundles of pasta made of yam-flour at my local asian market. The yam pasta is 100% gluten free, comes in little bundles floating in water. Because the packaging doesn’t have a lot more than the ingredients translated into English, I cannot tell how long “officially” the packaging suggests they need to cook. From my experience so far, these gluten-free goodies seem to be ready to eat and just require a quick reheating. Yams are high in fiber and nutrients, and these yam-flour pasta bundles are a fantastic alternative to my regular favorite (rice pasta).

To make this scrumptious gluten free meal you’ll need the following:

Ingredients

• Gluten Free Yam flour pasta bundles
• Peeled, cooked shrimp
• Gluten Free Peanut Sauce

Preparation

If you have peeled cooked shrimp ready to go, great. If not, use frozen or fresh shrimp and fry them up quickly on the stove.

Drain the water from the yam-flour pasta package and rinse the yam pasta two or three times.

Arrange pasta on a plate place cooked shrimp and peanut sauce overtop and heat in the microwave for about 1 minute.

If you are adverse to using a microwave, place the yam pasta in a small pot with boiling water. Boil for 2-3 minutes, remove and drain. When shrimp are cooked, add the peanut sauce for 1-2 minutes in the frying pan to heat up the sauce. Pour shrimp and peanut sauce mix overtop the yam pasta.

I received my usual Clean Eating newsletter today, and saw this tasty looking recipe. I was determined to adapt it for us gluten-free eaters (and make it more low-sodium as well).

Here’s my take on this spaghetti dish.

Ingredients

• 8 oz dry whole-grain rice spaghetti
• 1 cup low-sodium vegetable broth
• 2 tbsp fresh lemon juice
• 3/4 cup sun-dried tomatoes (not packed in oil)
• 1 tbsp lemon zest
• 1/4 to 1/2 tsp crushed red pepper flakes (depending on how spicy you like it)
• 4 sprigs fresh parsley, chopped (1 tbsp)
• 1 tbsp unsalted pine nuts, toasted

Preparation

Cook the rice pasta according to the instructions on the package. When done, drain pasta and set aside.

Using a small pan, combine broth, lemon juice, and sun dried tomatoes. Bring to a boil and cook for a few minutes. Simmer until the liquid is reduced to about 3/4 cup. Combine spaghetti, mixture, lemon zest, and pepper flakes in a large bowl or pan. Garnish with parsley and pine nuts.

Serves 4.

Hands-on time: 15 minutes.
Total time: 30 minutes.