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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    Pasta Primavera (Gluten-Free)


    Jefferson Adams

    Spring is here, and the veggies are flowing. When that happens, it's time to put them to work. Pasta Primavera is another of my many, many favorite dishes. Give me my favorite Schar pasta and whatever fresh veggies might be on hand, grab a splash of wine and throw in a dash of simple preparation and, violá, a smashing meal. I like this particular recipe because it is easy to make, and practically guarantees smiling guests.

    The finished gluten-free pasta primavera. Photo: CC--Tim RodenbergIngredients:
    1 pound of gluten-free pasta (I like Schar)
    ¼ pound sugar snap peas,
    ¼ pound of broccoli florets
    1 cup zucchini, cut lengthwise and sliced
    2 carrots, sliced
    1 red bell pepper, cut into bite-size strips
    1/4 cup extra-virgin olive oil, plus more for drizzling
    4 cloves garlic, thinly sliced
    8 to 10 cherry tomatoes
    ¼ teaspoon red pepper flakes
    ½ cup roughly chopped Italian parsley
    ½ cup grated Parmesan or Romano cheese
    Kosher salt
    fresh ground pepper, to taste

    Directions:
    Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.


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    Add the peas, broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.

    Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in ¼ cup of the reserved cooking water. Add the tomato mixture to the vegetables. Season with salt and set aside.

    Add butter to the pan and heat to medium high. Add pasta and sauté for 2 to 3 minutes.

    Stir in the vegetables, parsley, Parmesan and toss to combine.

    Serve pasta in bowls with additional grated cheese and pepper to taste.


    Image Caption: The finished gluten-free pasta primavera. Photo: CC--Tim Rodenberg
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    Guest Cynthia Flick

    Posted

    The directions talk about adding tomatoes, but there are no tomatoes listed in the ingredients. How many tomatoes?

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    The directions talk about adding tomatoes, but there are no tomatoes listed in the ingredients. How many tomatoes?

    Hi, it says 8 to 10 in the list of ingredients! made it today without tomatoes and it was really good... good luck with yours.

     

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    The recipe calls for zucchini yet it doesn't say when to add it, I'm guessing to the boiling water along with the broccoli, snap peas and peppers? Also recipe says to drain vegetables and pasta and return to pot, then it says to add tomatoes to the vegetables and add pasta to pan with butter, yet these ingredients are already mixed in together, can you pleas clarify this? I need to make gluten-free pasta for my MIL and this is what she likes yet the recipe is inconsistent. Thanks.

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