Gluten Free Pasta with White Wine Sauce

Ingredients for Pasta with White Wine Sauce

This winning combination of zucchini, green beans, tomatoes and corn celebrates late summer produce.

• Gluten free pasta - If you haven't got a favourite brand the whole family enjoys then make that a priority.

• Olive oil, garlic & onion - The basics of almost every good pasta sauce.

• Zucchini, green beans, tomatoes & corn - A late summer combination

• Gluten free chicken stock - A staple gluten free cooks need to stay on top of. Brands change their ingredients and some have a cleaner label than others. Keep reading.

• Leftover white wine - If you open a bottle of wine to enjoy while cooking, then you'll have the leftover wine needed for this recipe.

• Butter - The real thing. Add it, you won't be sorry.

• Feta cheese - I often have this salty cheese in my fridge because it lasts a long time and I make a lot of Greek salads.

• Fresh sorrel - I planted this perennial herb in my garden years ago and enjoy it every summer. It has a unique tart lemony taste that I love. Omit it or substitute with spinach.

• Parmesan cheese - Love it or skip it.

See recipe card for exact amounts.

Instructions for Cooking Gluten Free Pasta

If you're not making one gluten free dish everyone wants to eat, it's time. Make broken mushy noodles and thing of the past. The effort is all up front but will be worth it!

• Timing is key so have your pasta sauce hot when your pasta is ready to go.
• Have the pasta strainer waiting in the sink.
• Set your timer for the shortest cooking time suggested on the package.
• After the minimum time, taste a noodle every 30 seconds until you learn how you like it cooked. If your kitchen timer doesn’t display in seconds use your phone.
• Drain the pasta and rinse briefly with cool water to stop the cooking process.
• Quickly toss pasta with warm or hot sauce, serve immediately.
• Create a system to warm your bowls before you serve pasta. This can be done in a sink of warm water, a warm oven or just placing them near the stove. I don't do this often but sometimes it's the step that makes the difference.
• Rinse with cold water for cold pasta salads.
• Develop a discerning palate. Do a head-to-head challenge, with any two pasta brands, tasting the cooked pasta plain or with butter or oil. This is challenging but it's more fun than complaining about the quality of the pasta. There are great brands out there so find one you love.

Keep trying these tips until you find your favourite brand of pasta and the best cooking method.

Substitutions

I always recommend making a recipe the way it's written the first time. Then you can adjust any of the ingredients to your liking and create what you would call a winner.

Vegetables - Substitute or omit any of the vegetables in this dish. It's the soupy white wine sauce that makes it different from other pasta sauces.

Sorrel - Substitute with spinach or chard and add a bit of finely grated lemon zest right into the pasta before serving. Like many substitutes it's not exactly the same but this is how to discover new combinations you love.

White wine - For an alcohol free version replace the wine with some pasta water and/or more chicken stock.

What To Make With Sorrel

Here are some ways to use fresh sorrel. If you're a gardener be sure to plant some as soon as you can.

• In any egg dish; an omelette, egg muffins, quiche, breakfast hash or frittata. I like to pair it with feta or goat cheese.
• Velvety smooth sorrel soup with a heart pattern made using drops of slightly whipped heavy cream.
• Add it anywhere you would use Swiss chard or spinach.
• Add a handful to vegetable soup or pasta.
• Make a sauce like hummus or pesto.
• Serve it with salmon or other fatty fish.

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