Gluten Free Egg Free Spinach and Peas Pasta Carbonara


A delicious, satisfying, quick and easy, inexpensive meal that you can make in quantity so you have leftovers for another dinner or for lunch at home or packed to take to work.

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Coat the bottom of a large frying pan with oil. Set to medium-high heat. Add breadcrumbs and garlic powder; cook, stirring frequently, until browned. Transfer to a small bowl and stir in parmesan cheese and parsley. Set aside. (see video)

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Put water up to boil for pasta. As water is coming to a boil, chop onion small. Mince garlic cloves. (see video)

Coat bottom of large frying pan with oil. Heat oil and 3 pats butter on medium heat. Add onion and cook, stirring, until onion is soft. When onion softens, add peas and stir often. When peas soften, add minced garlic. Stir often. (see video)

Once water is boiling, cook pasta. I prefer al dente. Cook pasta a little bit under what you normally would as it will cook a bit more once added to frying pan. (see video)

Wash your spinach under cool water. Add spinach to frying pan and cook until tender. Add browned breadcrumb mixture. Stir well. Reduce heat to low. Add cream, and cooked pasta. Add reserved pasta water. If it seems dry, add up to 1/2 cup of reserved water. Stir well. (see video)

Remove the frying pan from heat and add a handful of parmesan cheese . Stir all ingredients together. (see video)


Serve immediately. Enjoy.


Ingredients:

olive oil

½ cup gluten free breadcrumbs

garlic powder to taste - McCormick is gluten free always unless otherwise stated

parmesan cheese to taste - make sure its gluten free

3 tablespoons parsley

3 pats of butter

onion - I used one medium

fresh garlic, minced - I used about 4 medium cloves

1/4 cup heavy cream

salt to taste

baby spinach - I simply judge

frozen peas - I judge

12 oz Gluten Free Penne Pasta - I prefer Tinkyada brand

1/4 or 1/2 cup reserved pasta water




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