May is Celiac Awareness Month. To raise awareness for those who require a gluten free diet as a result of celiac disease or gluten intolerance, Catelli wants to encourage gluten free recipe sharing each Friday for the month of May. We are a gluten eating family, but I always try to have foods in the house so that I can prepare meals for anyone who might drop by. Yes, come to my house and I will always try to feed you – I’m that girl. This dish is bursting with the spring flavours of asparagus and lemon, and is not only gluten free, but rich and decadent; perfect for special guests. Not one of us could detect anything different about Catelli’s gluten free linguini from the original wheat variety.
Being gluten free means following a diet free of the mixture of proteins present in many cereal grains – especially wheat, barley and rye. People often go gluten free because digesting it causes discomfort, particularly for those who suffer from celiac disease or gluten sensitivities, or due to the popularity of this kind of diet.
Catelli Gluten Free pasta is an excellent alternative to wheat pasta. It’s made with the finest quality white and brown rice, corn and quinoa – and has a delicious taste and texture that will have you fooled it’s the real thing. Free of cholesterol and preservatives; the pasta is produced in Catelli’s dedicated gluten free facility and comes in lasagne, penne rigate, fusilli, macaroni, spaghetti and spaghettini varieties.
Let’s get cooking!
Gluten Free Lemon Asparagus Linguine – Serves 4
- 1 box Catelli Gluten Free Linguini
- 1 bunch free asparagus, cleaned and tough ends snapped off
- 1 tsp olive oil
- 1 1/2 fresh lemons (juice of… save some zest for garnish if you’d like)
- 1 stick (1/2 cup) unsalted butter
- 1 2/3 cup heavy cream
- 1 1/2 cups freshly grated Parmesan cheese… use the good stuff! Have extra for serving.
- 1/2 tsp each salt and black pepper
This is a recipe where it’s good to do all of your prep work first – get the asparagus ready, juice the lemons and grate the cheese. Cook the pasta as per the instructions on the box. While the linguine is cooking, stir-fry the asparagus in the olive oil, sprinkling it with half of the salt and pepper. Cook it to your liking, but it’s best when it still has a bit of crispness. If it’s ready before the pasta is, remove it from the heat and set aside. In a medium saucepan, melt the butter over medium heat, add the heavy cream and bring just to a simmer. Remove from heat and whisk in the lemon juice, Parmesan cheese and the remaining salt and pepper. Once the pasta is cooked and strained, put it back into its cooking pot, add the sauce and asparagus and toss. Give the pasta a couple of minutes to absorb the sauce, serve it up with some more fresh Parmesan and yum!
I hope you enjoy this recipe as much as we did. I also hope you’ll join me in sharing your favourite gluten free pasta dishes this month on social media with the #GlutenFreeFridays hashtag.
Disclosure: I am part of the #CatelliFamilies network and have been compensated for developing this recipe/blog post, however all opinions expressed are my own.