Thursday, April 4, 2013

Pasta Primavera

After three weeks of restricting our diet to exclude the seven categories of typical food intolerance items, we are ready to start the re-introduction process.  As a reminder, we have eliminated corn, dairy, eggs, gluten, peanuts, soy and sugar/artificial sweeteners.  This week for the first four days we will include a whole wheat item for either lunch or dinner to test our gluten tolerance.  The last three days we will go back to the restrictive abstinence of all seven categories.  This should allow us time to evaluate any reactions we may have to gluten. 

Today's test meal was Pasta Primavera for dinner.  I cooked some whole wheat spaghetti and sauteed some mixed vegetables while the pasta was cooking.  I then quickly sauteed some shrimp and tossed everything together when all was cooked.  I finished the dish with some chopped basil.  Our side dish was spinach dressed with a little fresh lemon juice with a drizzle of olive oil.

Pasta Primavera
Makes 2 servings

2 cups mixed vegetables (I used mushrooms, red bell pepper, onion and zucchini)
3 tablespoons olive oil, divided
3 tablespoons chopped basil
1 to 2 cups cooked whole wheat pasta
1/2 pound shrimp, peeled and deveined
2 cups baby spinach
Lemon juice
Olive oil

Cook the pasta as the package directs.

Meanwhile, saute the vegetables in 2 tablespoons of olive oil until crisp-tender.  Remove and set aside.  In remaining tablespoon of olive oil, saute shrimp just until pink on both sides.  Add the cooked pasta and the sauteed vegetables to the skillet and toss with the chopped basil.  Season with salt and pepper to taste.  Serve with baby spinach dressed with fresh lemon juice and a drizzle of olive oil.

Slightly adapted from The Virgin Diet Cookbook

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