Simple Mediterranean Pasta

Pasta is always a quick and easy satisfying weeknight meal, and with the wide selection of gluten free pastas Fresh and Natural Foods has to offer, you can still enjoy it, even on a gluten free diet.  My favorites are the ones made with beans, because they are packed with protein and fiber as well as being just as tasty as regular pasta.  The recipe I am sharing with you today combines it with a few simple ingredients.  I add sun dried tomatoes and arugula for color and nutrients, and I add cubes of Miyoko’s Kitchen vegan mozzarella, because it is just as delicious as regular mozzarella without the dairy.  It is a really delicious combination and it comes together in only about 20 minutes so you can enjoy your dinner fast!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 6-8 | Prep Time: 5 minutes | Cook Time: 10 minutes | Ready in: 20 minutes

Ingredients

• 12 oz gluten free fusilli pasta
• 1 8 oz container, oil packed sun-dried tomatoes, drained
• 1 8 oz pkg Miyoko's Kitchen vegan mozzarella, cubed
• 4 handfuls of organic baby arugula
• 3 Tbsp organic extra virgin olive oil
• 1/4 cup lemon juice
• 1/2 tsp sea salt, or to taste

Instructions

1. Cook the pasta according to package directions, then drain and add to a bowl.
2. Add all other remaining ingredients and toss until the pasta is coated in the olive oil and lemon juice and the other ingredients are well distributed.
3. Serve!