Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Shabu Shabu Boneless Pork Belly Heirloom Tomato Pasta

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Was walking around Whole Foods in Honolulu and saw the Shabu Shabu Boneless Pork Belly. I had never seen pork belly thinly as thinly sliced as pancetta and just had to buy it. Had already put the heirloom tomatoes in my cart and decided to give them a try together. Let me tell you this was so delicious!

Shabu Shabu Boneless Pork Belly Heirloom Tomato Pasta

Ingredients:

  • 3/4 lb Shabu Shabu Boneless Pork Pork Belly (this is pork belly that is slices very very thin)
  • 3 to 4 medium to large Heirloom tomatoes – cut into 1/2 inch pieces
  • 1 package Tinkyada gluten free brown rice pasta spinach spaghetti
  • Kosher Salt
  • Fresh Ground Pepper
  • 3 large garlic cloves – grated
  • salt & pepper to season the chicken pieces
  • 1 package of Thai Basil- chopped
  • Olive Oil
  • 1/4 teaspoon crushed red pepper flakes (of course if you like food really spicy add more)
  • parmesan cheese – grated
  1. To a bowl add the tomatoes, 1 teaspoon salt, 1/2 teaspoon of pepper, 1/4 teaspoon crushed red pepper flakes, 1/2 of the basil and grated garlic. Let sit in the bowl at room temperature for about an hour to marry the flavors.
  2. Add about 1 tablespoon olive oil to a heated pan, add the pork belly and fry for about 5 minutes.
  3. Heat large post of water and cook pasta according to package instructions. Hold 1 cup of pasta water aside when draining pasta.
  4. Add the tomato mixture into the pork belly pan and simmer for about 15 minutes. Add cooked pasta to pan with the cup of pasta water and combine all together. Remove from heat, add remaining thai basil and parmesan cheese and you are ready to eat.

Prosciutto Peas Pasta with Meyer Lemon Parm Sauce

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Looking for an easy to recipe that is perfect for company or just a tasty easy dinner you need to make this pasta dish.

Prosciutto Peas Pasta with Meyer Lemon Parm Sauce

Ingredients:

  • 1 tablespoon olive oil
  • 4 oz prosciutto – sliced into lardons
  • 1 medium shallot – finely chopped
  • 2 garlic cloves – grated
  • 2 Meyer lemons – zest and juice
  • pepper to taste
  • 1/4 cup white wine
  • 1 cup of fresh peas
  • 1/4 cup fresh thyme – finely chopped
  • 1 9oz package of fresh gluten fee pasta
  • salt for the pasta water
  • 2 cups grated parm cheese
  1. start a large pot of water to boil for the pasta.
  2. Heat the olive oil in a large non stick skillet. Add the prosciutto lardons to the pan and cook until almost totally crispy. Add shallots, garlic and pepper and saute for an additional 2 minutes. Add lemon juice & zest and wine, reduce heat to simmer and cook for about 15 minutes.
  3. Water is boiling, add salt and cook the pasta and fresh peas together – about 2 to 3 minutes. Reserve 3/4 to 1 cup of the pasta water, drain the pasta and peas.
  4. Add the cooked pasta and peas to the simmering sauce with 1 cup of the parm cheese. Mix well to combine. Add the pasta water and other cup of parm cheese and continue to combine, simmer on low for about 3 minutes.
  5. Add fresh chopped thyme and serve.

Shrimp Pesto Pasta

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This is a very tasty use of the pesto sauce. This dish will be ready in under 15 minutes.

Shrimp Pesto Pasta

Ingredients

  • Pesto Sauce
  • gluten free pasta – of your choice cooked per package instructions
  • shrimp – cleaned and deveined
  • 1 to 2 tablespoons unsalted butter or olive oil
  • 2 tablespoons fresh thyme (optional)
  • salt and pepper

Instructions

  1. In a skillet heat the butter and add the fresh thyme, salt & pepper the shrimp and cook until pink; add the pesto sauce to the pan to heat thru and then toss in your pasta.