Ever since I have been diagnosed with Celiac disease a couple of years ago, I have used rice pasta for my lasagna and other pasta dishes. I knew that corn pasta was another alternative, but I could never find it in stores. When I went to Tara Natural Foods in Kingston last week (see Gluten Free Restaurants for more information), I was surprised to see an entire shelf dedicated to corn pasta, including lasagna noodles, fusilli and spaghetti. I grabbed all the varieties I could get and was eager to try them out.
While rice pasta has been a good alternative, the taste and texture just doesn’t compare to regular pasta. Rice pasta has to be cooked for a perfect amount of time (about 15 minutes) or else it can be too mushy or too hard. I still struggle to determine the right amount of time to cook rice pasta.
Corn pasta on the other hand, takes less time (about 7 minutes), does not turn out mushy and tastes delicious. I quickly put together this pasta dish for last night’s dinner.
Ingredients – Serves 2
- 2 cups corn pasta – I used San Zenone fusilli (http://www.prairieharvestpasta.com/)
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/4 chopped red onion
- 8 – 10 cooked jumbo shrimp, tails removed
- 1 tomato, chopped
- 2 tsp Italian seasoning
- 1/3 cup jarred pesto
- 1/4 cup shredded parmesan cheese
- Cook pasta according to package directions. Drain and set aside
- In a large skillet, heat olive oil over medium heat. Add garlic and onion and cook until soft. Add shrimp and Italian seasoning and cook for 2 minutes. Add chopped tomatoes and cook another minute.
- Add pasta, cheese and pesto to skillet and mix until well blended and warm.
- Serve and sprinkle with more parmesan cheese, if desired