Tuesday, July 31, 2012

Supper: Baked Pasta with Roasted Peach Salad

Monday's supper was one of my first experimentations with going gluten-free. After doing some research, we've decided that going gluten-free could provide some worthwhile benefits for Nate's health. And supper turned out delicious (and healthy)!

I used this recipe for Baked Rigatoni with Brussel Sprouts, Figs, and Bleu Cheese, while making my own modifications.

Baked Fusili with Brussel Sprouts, Dates, and Gorgonzola
2 Tbs. olive oil or butter
8 ounces brown rice fusili (found at Trader Joe's)
1 pound Brussels sprouts, roughly chopped
4 ounces Gorgonzola or other bleu cheese, crumbled
1 cup medjool dates, chopped (I had some trouble finding figs, but dates are tasty!)
Black pepper
1/4 cup chopped toasted walnuts, for garnish

  1. Heat the oven to 400°.  Grease a 9x13-inch baking pan. Bring a large pot of water to a boil and salt it.
  2. Add the pasta and cook it according to the directions (about 6-7 minutes)- be careful! Rice pasta is very easy to overcook. Drain, reserving some of the cooking water.
  3. While the pasta is cooking, saute Brussel sprouts in medium skillet with a little bit of oil or butter. Add some garlic or onion powder if desired.   
  4. Return pasta to pot and add the Brussel sprouts. Stir in the bleu cheese, figs, the 2 Tbs. oil, and a splash of the cooking water. Sprinkle with salt and pepper, toss, and taste and adjust the seasoning. Turn the pasta mixture into the prepared pan.
  5. Bake, checking once or twice and adding a bit more of the cooking water if the pasta looks too dry, until the mixture is bubbling, about 20 minutes. Garnish with chopped walnuts and serve.
Recipe originally adapted from Mark Bittman's Food Matters Cookbook.

Roasted Peach Salad with Sweet Balsamic Dressing
(entirely my own creation)

1 Peach
1 Tbs brown sugar
Several handfuls of Spinach
1 oz. Gorgonzola cheese, crumbled
2 Tbs chopped toasted walnuts

Slice peach into about 12 slices and toss with brown sugar. Roast in oven safe pan at 400 for 20-25 minutes. Remove from oven and let cool. Arrange spinach on each plate. Top with peach slices and crumbled Gorgonzola. Drizzles with dressing and serve.


2 Tbs Balsamic Vinegar
2 tsp Agave syrup or honey
1 tsp garlic powder
1 tsp dried basil
Salt and pepper to taste

Combine in small dish and mix well.

Hope you enjoy!

All photos by Kara Haberstock, all rights reserved

No comments:

Post a Comment

Thoughts are welcome!