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Continued: Recipes: gluten-free pasta

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

Diabetic exchanges per serving: 1 vegetable, 3 bread/starch, 2 ½ fat.

Indonesian Scallops, Spinach and Rice Vermicelli √

Serves 4.

Note: Take advantage of the speed with which noodles, scallops and spinach cook, and you will have this tasty meal on the table in minutes. From “Gluten-Free Pasta,” by Robin Asbell.

• 1/2 c. canned coconut milk

• 1 large carrot, thinly sliced

• 3 garlic cloves, chopped

1 to 2 serrano chiles, seeded and chopped, to taste

• 3 tbsp. fish sauce

• 8 oz. sea scallops, patted dry

8 oz. rice vermicelli or gluten-free spaghetti

5 oz. fresh baby spinach, chopped


Bring a large pot of salted water to a boil for the noodles.

In a very large skillet, heat coconut milk over medium-high heat, then add carrot, garlic and chiles. Stir, and cook until carrots are crisp-tender, about 2 minutes. Add fish sauce and scallops (halve them if you prefer), and stir until scallops are opaque and begin to crack around the edges, about 3 minutes.

Cook noodles in boiling water according to package directions, and drain. Add them to pan, along with spinach, tossing to mix. When spinach is wilted, serve.

Nutrition information per serving:

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