More pasta, bear with me [& my pregnancy eating habits].

However, it might not be the pasta overload that is worrisome, but the fact that wearing knee high, orange toed compression socks with a cotton skirt while I cry watching the olympics. I also find I hold my breath when I watch the swimming.

Let’s just say it, pregnancy is not always a good look for me. Good news, today it’s exactly 3 months to my due date. I’m ready, for the most part.

Clearly I’m putting all the effort into making my food look and taste good.

If you’re wondering why I’m wearing compression socks, it’s because my feet swelled so badly from traveling, I could hardly walk. I’m not exaggerating when I say they were literally 5x the size of my normal feet. I cried, it was not pretty.

I’ve been traveling since last Wednesday and although the actual travel part was not something I’d like to repeat, the trip itself was filled with so much love and beauty, it far surpasses all the travel lows. I’ll share my experience soon, just slowly working my way back into reality.

Now, back to the food.

This is one of those dishes that you serve your guests and never have to mention it’s gluten-free. It’s so full of flavor, no one would know anything was missing.

There are so many beautiful flavors here that all compliment one another nicely. The sweetness of the sun-dried tomatoes and the punch of flavor from the cheese makes for a bold dish and again,  you’d never know was gluten-free. Just how I like it.

If you’re interested in dehydrating tomatoes, check out this post from my friend Bev. She’s pretty wonderful, I know.

Also, mixing the goat cheese with pasta water makes for a nice “cream” sauce without using a heavy cream. A nice little trick I learned.

Gluten-free Pasta with Sun-dried Tomatoes & Olives

[Recipe adapted from Gourmet]

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Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large garlic cloves, minced
• 1/2 cup onion, chopped
• 1/3 cup sun-dried tomatoes, if packed in oil – drain & chopped
• 1/4 cup low sodium chicken broth
• 1/8 cup Kalamata, sliced & pitted
• 1/4 cup fresh parsley, chopped
• 4 ounces pasta shells – I used these corn & vegetable shells
• 1/2 ounce [1/2 cup] goat cheese, crumbled – plus additional for sprinkling over the pasta

Directions

In a skillet over medium/low heat, cook garlic, onion, and salt + pepper. Stir until the onion is soft. Add tomatoes, chicken broth and simmer until the liquid is reduced. Stir in olives, parsley, and more salt + pepper to taste. Reduce heat and keep the mixture warm.

In a small pot, bring water to a boil, add salt and pasta shells. Cook until al dente, drain, reserving 1/3 cup of the cooking water. Add pasta shells to skillet and lightly toss.

In a small bowl, whisk 1/2 ounce of goat cheese with reserved cooking water until the cheese is melted and the mixture is smooth. Add cheese “sauce” to the skillet with pasta and toss to mix all the ingredients together.

Transfer pasta to a serving dish and sprinkle with the additional goat cheese.

Serve immediately and enjoy!

Serves 2, maybe 3

*gluten-free

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