Cooking Instructions
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Step 1
First, get a large pot of water on the stove to boil. Once it is boiling, salt it generously and add the
Gluten-Free Rigatoni Pasta (455 g)
. Cook it until tender for about 6-8 minutes, reserve about 2 tablespoons of the cooking water, then drain it.
Step 2
While the water comes to a boil and the pasta cooks, make the sauce. Combine the
Avocados (3)
,
Fresh Baby Spinach (15 g)
,
Shallot (1)
,
Garlic (2 cloves)
,
Salt (1 pinch)
,
Crushed Red Pepper Flakes (1 pinch)
and
Lime (1)
, a food processor and run it until it becomes smooth and creamy.
Step 3
Then heat up the
Olive Oil (1 dash)
in a large, deep skillet over medium-high​ heat. Cook the
Jarred Roasted Red Peppers (1 jar)
and
Artichoke Hearts (1 can)
in it for just a couple of minutes.
Step 4
Then add the sauce and reserved pasta cooking water. Let that all cook together for another couple of minutes for the flavors to marry.
Step 5
Finally, toss in the cooked pasta and stir it all together well. Scoop it into bowls and serve immediately. Enjoy!
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