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Gluten-Free One Pot Pasta

on July 30, 2013

I’m going on month 6 of my “food experiment” (no gluten/processed sugar for a year) and, so far, it’s going quite well. In addition to losing a little weight, I’ve managed to clear up one or two health issues (nothing serious, just annoying) — all while experimenting with new recipes.

I saw this posted on Facebook so I put my own little twist on it to make it fit my current diet.  Of course, you could always use regular wheat pasta and, I’m sure, it’d be just as good.

GF pasta dishGluten-Free One Pot Pasta


  • 6 oz. Corn & Rice Penne Pasta
  • 3 Roma Tomatoes, diced
  • 1 small Onion, diced
  • 3 Tbs. grated Parmesan (more to taste)
  • 1 tsp. Italian Seasoning
  • Garlic Clove, minced
  • 1 -14.5 oz. can Vegetable Stock
  • 1 Tbs. Olive Oil
  • Salt and Pepper to taste (remember, the Parm is quite salty)


  1. Put everything (including the pasta) into a large pot/pan with a tight-fitting lid.
  2. Cover and bring it to a boil then turn down to simmer.
  3. Cook until the pasta is done (about 13-15 minutes), stirring every 2 minutes or so.

This was one of the easy-peasiest, and certainly tastiest, gluten-free pasta dishes I’ve tried. Now to test it on Fred…

Note: Since Parmesan, like many cheeses, isn’t vegetarian, leave out or use a vegetarian/vegan substitute if that is your preference.


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