Nowadays, there are more and more people who are allergic or intolerant to gluten.
Gluten is the protein contained in some cereals, such as wheat, oat, rye, spelt & barley. Therefore, pasta or breads do have gluten.
Fortunately, there are always more products with flours without this protein. Corn, rice, quinoa, amaranth, millet or buckwheat flours don’t contain gluten.
But today I also found in the supermarket a type of pasta that is not made of any cereal but of lentils. The only ingredient is: 100% red lentil flour.
So this delicious pasta salad is indeed a good plate of lentils 😉
!! Notice to all the parents of kids who don’t like any pulses: These spirals of pasta will bring happiness and harmony to your family meals.
For 2 persons:
140 gr. of “lentil” pasta
2 small zucchini
varied tomatoes (raf, cherry, yellow…)
Feta cheese (or goat cheese)
some basil leaves
extra virgin olive oil
Pre-heat the oven at 180 degrees.
Wash and cut the zucchini into slices of ½ cm. aprox.
Put them in an oven tray with wax paper, add a pinch of salt, pepper and a drop of oil and bake them for about 15 min. at 180 degrees. Leave them to cool.
They will be roasted but still a bit crunchy.
If you don’t want to turn on the oven just for roasting, you can also “grill” the zucchini in a pan.
For the vinaigrette, put in a glass jar:
2 tablespoons of olive oil + 1 tablespoon of balsamic vinegar + salt & pepper to taste.
Close it and shake it well.
Boil the pasta in salty water for 3 min. Drain it and rinse it with cold water. (With this pasta it’s very important not cook it too long, otherwise it will disintegrate).
Put in a salad bowl: the pasta, diced tomatoes, zucchini slices, crumbled cheese, finely chopped basil and vinaigrette. Mix well and…
Ready to eat.
Result: a delicious salad, easy to prepare, very complete as the lentils and cheese bring good proteins and moreover we can take it to work or to the beach!
… and our small (or big) lovers of pasta will be enchanted with this dish 😉