Le Veneziane Corn Pasta
| Size: | 250 gms (8.8 oz.). | | Type: | Gluten-Free 100% corn pasta | | Producer: | Molino di Ferro. | | Location: | Fanzolo di Vedalago near Treviso in Veneto. | About Molino Di Ferro“We have always been loyal to maize: nature’s gift of proper nourishment!” - Luigi Marconato, Molino Di Ferro
For celiac patients, active sportsmen (marathons, football, etc), or anyone who just wants to eat lighter, gluten-free meal that is as delicious as it is healthy. Welcome to the pure golden goodness of Le Veneziane 100% corn gluten-free pasta. Learn More  |
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Serves 4
Prep: 10 min. Cook: 15 min.
Ingredients:
3 tbsp olive oil
2 garlic cloves, chopped
1/2 tsp red chili flakes
sea salt
1 lb. shrimp, peeled and deveined
1 lb. corn penne pasta (cooked following package directions)
1 red pepper, julienned
1 small yellow squash, julienned
1 small zucchini, julienned
1 red onion, cut in half and sliced 1/4 inch thin
shredded parmesan cheese
Heat 2 tbsp olive oil in a large skillet. Add red pepper, zucchini, yellow squash, red onion, garlic and crushed red pepper. Saute 5-6 minutes on med. high until veggies are tender yet still crisp. Add shrimp and cook until just done, 2-3 minutes. Drain cooked penne and add to shrimp and veggies. Season with sea salt, drizzle remaining 1 tbsp of olive oil over top, toss well and then sprinkle shredded parmesan cheese generously. Serve immediately.
Melissa Liebig, NY
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Aged Balsamic Vinegar
