On: Gluten Free and Lean Pasta with Tomato, Olives, and Prociutto

This a lean version of a commonly pinned recipe that contains regular noodles and few high calorie ingredients. I have de-glutened it, and knocked out some of the fattening ingredients leaving an easy, yet very tasty italian dish.  The original recipe can be found at: http://what2cook.net/2013/06/01/prosciutto-tomato-and-olive-spaghetti/

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1 Package of Gluten Free pasta (Today I used Lundeburg)

4 tomatoes chopped

1 can black olives pitted, cut into 1/2

2 scallions minced

3 cloves garlic minced

3 tbs. olive oil

1/2 lb. prociutto

2 tbs. parmesian cheese (optional)


In a large pot, boil noodles according to package details. Once noodles are cooked, preserve 1 cup of boiled water, drain noodles from pot and place into a ceramic bowl. In the pot, heat olive oil over low heat and add scallions and garlic, cook 1 minute. Add olives to pot, cook 1 minute. Add tomatoes, cook additional minute. Finally, add noodles from bowl back into the pot and stir all ingredients together well. Pour back into service bowl. Add parmesian cheese to mixture.

Serves 4.


Make your day great!



About runningyourbody

I am a Doctor of Physical Therapy (DPT), Certified Pilates instructor, and runner with celiac disease. I am passionate about educating people on running, pilates, and women’s health topics. I am trained in the treatment of pelvic floor dysfunction, as well as pre and post partum impairments. In my free time I can be found anywhere outside. I enjoy training for races with friends, cooking gluten free meals, and traveling with my husband. My goal is to share information with you in a lighthearted and enjoyable forum. I am always contributing fun and interesting posts on my blog. Feel free to check it out @ https://runningyourbody.wordpress.com/
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