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.