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A sun-kissed (and gluten-free) Mediterranean treat
Who said accommodating your friends and family’s dietary needs has to be a hassle? This light dish, perfect for lunch or dinner, will make the vegetarian and gluten free diners at your table happy, and can be whipped up in under an hour.
Gluten Free Mediterranean Style Linguini
Catelli® Gluten Free Linguine
4 tbsp (60 ml) extra virgin olive oil
1 tbsp (15 g) garlic, minced
2 cups (400 g) fresh ripe diced tomatoes
1 cup (200 g) pitted Kalamata olives
1 can (540 ml) low sodium chickpeas, drained
salt and pepper to taste
3 cups (85 g) fresh spinach leaves
1 cup (100 g) crumbled light feta cheese
1Cook pasta according to package directions. Drain and set aside.
2In a sauté pan on medium heat, add 2 tbsp olive oil, garlic, tomatoes, olives and chickpeas. Cook until tomatoes lightly soften, approximately 4-5 minutes.
3Add cooked pasta to the sauté pan and season with salt and pepper to taste.
4Fold in fresh spinach just to wilt.
5Plate in serving dish. Drizzle remaining 2 tbsp olive oil on the pasta and top with feta cheese.
Add grilled lemon-marinated shrimp and use Heirloom tomatoes when in season. Chili flakes give the dish a nice spice.
Chef Scott Riess
Chef Scott Riess is Executive Chef of the Hamilton Club in Hamilton. With 20 years of culinary experience and a range of awards and accolades, Chef Riess has worked in some of Canada’s most distinguished hotels and clubs, including the Four Seasons Resort Whistler and the Toronto Golf Club.
Shannon Crocker is a Hamilton-based registered dietitian with a passion for good food that nourishes a vibrant life as you age. She is a skilled nutrition writer and behind-the-scenes content creator for e-newsletters, magazines, educational programs and websites. She has appeared on CITY TV’s Breakfast Television and CTV, and is a regular guest on CHCH TV.