Beth Hillson: Hello! I am Beth Hillson; I am Food editor of 'Living Without' magazine. Today we are going to talk about gluten free pasta. Many years ago there wasn't much pasta available, and if somebody became gluten free they had to give up all their favorite pasta dishes. Today there are so many different kinds available, we have corn pasta imported from Italy, spinach and rice pasta, corn spaghetti, rice and corn penne, brown rice pasta. Today I have made a quick pasta dish for you, simply using three of four ingredients, a penne pasta made out of brown rice, fresh tomatoes, marinara sauce and some broccoli and some grated cheese.
My tips for making good, successful gluten free pasta dishes; make sure you use a large pot of boiling salted water, cook your pasta about three to five minutes less than it calls for on the package, because it will continue cooking when you add it to your other ingredients. And toss it with a little bit of olive oil, make sure you drain it, toss it and then you can use it for any of your favorite pasta dishes. So bon apptit! This is a very easy dish to make and you can use this one or any of your favorite pasta dishes now just like you did before you went gluten free.