On: Gluten Free Pasta Primavera

I am in training. This time, not for a specific race, but for delivering this baby in approximately 2.5 months, returning to work as a full time health-care provider, mommy dearest, loving wife, and gluten free chef who can put a restaurant to shame and run 7:40 minute/mile pace half marathons.  This is not hubris my friends, this is simply how it must be. Make no mistake, this is will by challenging-this is why I train, and training is involving the continued mastery of quick, nutritious, and satisfying dinners. Thus, introducing, the easiest home-made red sauce you have ever met!

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3 cups Gluten Free Pasta: I used Tru-Roots Penne

6 large red tomatoes- chopped

1/3 cup fresh chopped basil

1 tbs. extra virgin olive oil

1 tbs. garlic salt

1 tsp. pepper


Boil your gluten free noodles according to package instructions. In a large sauce pan heat olive oil over medium heat. Add in chopped tomatoes and allow to simmer and soften for 5 minutes. Add garlic salt, pepper, and chopped basil, continue to simmer for an additional 5-8 minutes until tomatoes have cooked down forming a sauce-like texture. Drain cooked gluten free noodles and replace them into their original pot. Add red sauce from sauce pan into noodle pot and mix thoroughly. Serve and enjoy!

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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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