Celiac/Gluten FreeOctober-November 2012

Gluten-Free Sunchoke Bacon Pasta


Canadian bacon is significantly leaner than regular bacon, making it a healthier way to add meaty texture to pasta dishes. The thinner you slice the sunchokes, the quicker they will cook.

16 ounces gluten-free pasta, such as penne
    or fusilli
1 tablespoon canola or light olive oil
6 slices (about ½ pound) Canadian
    bacon, chopped
1 pound sunchokes, scrubbed and
    thinly sliced
1 bunch fresh flat-leaf parsley, roughly chopped
3 tablespoons extra virgin olive oil
-Juice of ½ lemon
½ teaspoon red chili flakes
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
-Parmesan cheese or dairy-free alternative, optional

1. In a large pot of salted water, prepare pasta according to package directions.

2. Meanwhile, heat oil in a large skillet over medium heat. Cook bacon until cooked through, about 5 minutes. Remove bacon from the skillet and place on a paper towel to drain. Add sunchokes to skillet and cook until browned and softened, about 10 minutes.

3. Drain pasta, return to pot and stir in bacon, sunchokes and parsley.

4. In a small bowl, whisk together olive oil, lemon juice, chili flakes, salt and black pepper.

5. Stir olive oil mixture into the pasta mixture. Top with grated Parmesan cheese, if desired.

Each serving contains 443 calories, 11g total fat, 2g saturated fat, 0g trans fat, 18mg cholesterol, 470mg sodium, 78g carbohydrate, 6g fiber, 11g protein.

Canadian-based Matthew Kadey, RD, (muffintinmania.com) is a dietitian and food writer. He is author of The Muffin Tin Chef.

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