Well, last night we tried quinoa pasta. I liked it better than the corn pasta even - in fact, it is almost exactly like wheat pasta. If anyone tries it though, I would caution that, one, it is sticky, so put a little oil in the water and, two, it cooks FAST - good thing I checked it at five minutes, or we would have had a soggy sticky mass, instead of just the sticky mass we ended up eating.
But it tasted pretty good anyway.
This is what I made last night - it was very yummy! There is a little cheese in it, but it works out to two teaspoons per serving, so I decided that was ok. It was just hard not to sample while I cooked. I
Pasta with Asparagus & Lemon
(From: Moosewood Restaurant New Classics)
Serves 6, prep/cooking time: 35 minutes
1.5 pounds asparagus (I used frozen and it worked just fine)
1 pound pasta (penne or casarecce works well)
Quarter cup fresh lemon juice
Quarter cup extra-virgin olive oil
salt and black pepper to taste
Quarter cup grated Pecorino or Parmesan Cheese
Bring a large pot of water to boil for the pasta.
Meanwhile, rinse the asparagus, snap off the tough lower stems, and discard them. Cut off an inch and a half of the asparagus tips and reserve. Chop the rest of the stems. Cook the asparagus tips in boiling water to cover for three or four minutes, until tender. Remove to a colander with a slotted spoon and set aside. In the same pot blanch the chopped asparagus stems for six or seven minutes, unti tender. Drain, rinse in cold water, and reserve separately.
Cook the pasta in the boiling water until al dente. While the pasta cooks, puree the asparagus stems, lemon juice, and olive oil in a blender or food processor until smooth. If necessary, add a little of the hot pasta water.
Add salt and pepper to taste.
Drain the pasta and transfer it to a large bowl. Stir in the asparagus puree, the asparagus tips, and the grated cheese. If the pasta has cooled, stir it in a pot on high heat for one or two minutes, until hot. Serve immediately.
Per 12-ouce serving: 433 calories, 15.4 grams protein, 13 grams fat, 64.8 grams carbohydrates, 2.7 grams saturated fatty acids, 4.5 mg cholesterol,
115 mg sodium, 4.5 g total dietary fiber