Pasta is quick and easy to make, taking on average 6–8 minutes, depending on the brand you buy. You can find various different brands available at Azure Standard in large sizes if you need them in bulk, but there are also small sizes available as well. You can also find a wide variety of gluten-free pasta and other foods at the Gluten-Free Mall.
Pasta dates back to as early as the 1st century, when it was made from wheat flour and fried in oil. Early varieties of pasta were made with wheat, but today we can find all kinds of gluten-free versions made from rice, quinoa, lentils, chickpeas, corn, cauliflower, and even nuts like almond flour. I prefer versions made with either chickpeas or brown rice, as they taste most like regular pasta to me and cook similarly. Not all gluten-free pastas are alike, so try a few different brands and see which ones you like best. There is also the option to make homemade gluten-free pasta, which I have yet to try. I have made a great deal of progress; I now make my own flour and non-dairy milk, and I have been working on yeast bread, which has been a real challenge, but I'll keep experimenting until I get the right consistency. For homemade gluten-free pasta, you'll need a few ingredients: gluten-free flour, water, eggs, and oil. Eggs appear to be a big one in gluten-free pasta recipes, but there are also some vegan versions. If you start making homemade pasta before I do, let me know how it goes.
For this recipe, you'll just need your pasta of choice, grape tomatoes, broccoli, kale, and seasoning. This recipe in total only takes about 20 minutes, so in less than 30 minutes, you'll have your meal on the table. First, cook the pasta according to the package instructions. I generally have either Barilla Chickpea Pasta or Banza on hand these days. These brands taste just like regular pasta, and they cook pretty quickly in only 5–6 minutes.
Next, I used grape tomatoes for this recipe, so they'll just need a quick rinse, and then I'll slice them and put them in the skillet with the broccoli and kale. These will just need to cook for about 5 minutes, covered, on medium-high heat. (I used frozen kale and broccoli, so if you're using fresh, you'll have to adjust the cooking time.)
Once everything is cooked, it's time to assemble. Season your veggies and pasta with a bit of salt to taste. Add the pasta to a bowl, and then top with the kale, broccoli, and tomatoes. Sprinkle on some Italian seasoning.
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