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Continued: Recipes: gluten-free pasta

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  • Last update: February 26, 2014 - 1:34 PM

In a large sauté pan, heat the oil over medium-high heat. Sauté the onion, green pepper and tomato for about 5 minutes, then add the garlic, cayenne, paprika and ginger.

When the vegetables are almost tender, add the coconut milk and bring to a boil. Then add the fish. Lower to a simmer, and when the fish is cooked through, after about 5 minutes, stir in the almonds.

Serve the fish and sauce over the spaghetti, topped with the mango slices.

Nutrition information per each of 8 servings:

Calories 340 Fat 16 g Sodium 150 mg

Carbohydrates 36 g Saturated fat 6 g Calcium 60 mg

Protein 16 g Cholesterol 34 mg Dietary fiber 4 g

Diabetic exchanges per serving: 1 vegetable, ½ fruit, 1 ½ bread/starch, 1 ½ lean meat, 2 ½ fat.

Creamy Squash and Cashew Casserole with Rosemary √

Serves 4 to 6.

Note: Creamy yet dairy-free, this dish is satisfying and not at all heavy. Make it ahead in the morning and bake it for supper. From “Gluten- Free Pasta,” by Robin Asbell.

1 c. raw cashews, soaked in water to cover for at least 2 hours and up to overnight

• 2 c. water

• 1 c. puréed winter squash

1 tbsp. extra-virgin olive oil, plus more for the pan

• 1 large yellow onion, chopped

• 1 garlic clove, chopped

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  • No need to give up pasta in gluten-free diet

    Wednesday February 26, 2014

    With more than 100 recipes, local author Robin Asbell's thoroughly researched, thoughtfully compiled cookbook sheds new light on crafting fresh and dried pasta dishes that are gluten-free.

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