Makes 4 servings. Difficulty
2 medium carrots, julienned 1 lb. gf penne pasta 1 Tablespoon extra virgin olive oil 1 shallot, finely chopped 1 garlic clove, minced 1 yellow squash, julienned 1 zucchini, julienned 1 cup shiitake mushrooms, sliced 3 Roma tomatoes, quartered 4 green onions, cut into 1 inch pieces 1/3 cup sour cream 1/3 cup salsa 1 Tablespoon fresh cilantro, chopped 1 Tablespoon Italian parsley, chopped Salt and freshly ground black pepper
Bring a pot of salted water to a boil. Add the julienned carrots. Cook for 4-5 minutes or until just tender. Using a slotted spoon remove the carrots. Transfer the carrots to a bowl of ice water to bring out the bright orange color and to stop the cooking process. Add the penne to the boiling water. Cook until al dente. Drain.
Meanwhile, heat the olive oil over medium-high heat in a large deep skillet. Add the shallots; sauté for 2 minutes. Add the garlic; sauté for 30 seconds. Add the yellow squash, zucchini and shiitake mushrooms; sauté for 5 minutes or until vegetables are tender. Stir in the tomatoes and green onions, cook for 2-3 minutes or until the tomatoes are just warmed through, but not overly soft. Remove from heat.
In a small bowl, combine the sour cream and salsa. Add the cooked penne, sour cream mixture, toasted pine nuts, cilantro and Italian parsley to the vegetable mixture. Toss to coat thoroughly. Cook over medium low heat, stirring occasionally, until everything is heated through. Adjust seasonings to taste with salt and freshly ground black pepper.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product click the link below in our Recommended Tools section.