Win a Year's Supply of Catelli Gluten Free Pasta!

It's no secret that I love pasta, and that I cook pasta for my family at least once a week. In fact, pasta is such a big part of my family's diet that when I first told my dad that my son would have to eat gluten free, he asked "But he can still eat pasta, right?" I can laugh now, but at the time, I honestly didn't know the answer to that question.

The good news is that today, the answer is a resounding YES, and the pasta tastes just as good as the pasta I grew up eating.

Thanks to Catelli, I can now share my love of pasta with you! I'm giving away a year's supply of Catelli Gluten Free Macaroni to one lucky Canadian reader!




That's 60 boxes of pasta for your family to enjoy!

I know that cooking gluten free isn't always cheap, so I know how far a year's supply of free pasta can go to help lower a grocery bill. Every little bit counts!

I really like Catelli gluten free pasta because it cooks well, doesn't clump together or go mushy, and stays soft even after being refrigerated. The flavour is amazing, and with four types to choose from, I can make anything from a pasta salad to traditional spaghetti and meatballs.

I also like that they're gluten free certified through the Canadian Celiac Association's certification program, AND it's produced in a dedicated gluten free facility, so there's no chance of cross-contamination during the production process.

For a coupon to save $1 off a box, click here while supplies last.

Enter for your chance to win, and then scroll down for cooking tips and a recipe from Chef John Higgins, Judge on The Food Network's Chopped, Director of the George Brown Culinary School, and former Chef to the Queen!

Enter to win a year's supply of Catelli Gluten Free Macaroni!

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What are you going to do with all that pasta? Chef John Higgins, Judge on The Food Network's Chopped, Director of the George Brown Culinary School, and former Chef to the Queen has some pointers for cooking great pasta, and has also shared a recipe. Enjoy!

• Over-seasoning the water with salt – bringing it almost to the taste of the sea – will substantially enhance the flavour profile of the dish. As a rule of thumb, use 10 grams of salt for one litre of water and 100 grams of pasta.

• Never add oil to the water when cooking pasta.  It does not keep it from sticking together.  In fact, the oil creates a coating that prevents the sauce from adhering to the pasta. This is undesirable because you want the pasta to soak up the sauce.

• To test if the pasta is ready, bite into a noodle. If the external noodle is soft and yellow in colour (indicating doneness) and the core is a chalky white colour (indicating that it is a little underdone), the pasta is ready to be removed from the water.

• Never rinse pasta after cooking, as it’s important to retain the starch to enable the sauce to coat.

   

Recipe from Chef John Higgins: Moroccan Macaroni Bowl 

Prep Time: 20 min     Cooking Time: 30 min           Servings: 6

Ingredients:

 1 pkg (340 g) CATELLI® Gluten Free Macaroni

 1/3 cup (75 mL) each lemon juice and olive oil

 2 tbsp (30 mL) honey

 1 tbsp (15 mL) each minced fresh ginger and ground cumin

 2 tsp (10 mL) minced fresh garlic  

 1 tsp (5 mL) ground cinnamon 

 1/2 tsp (2 mL) each salt and pepper

 4 cups (1 L) cauliflower florets (about 1 small head)

 1 1/2 cups (375 mL) canned chickpeas, drained and rinsed 

 3/4 cup (175 mL) slivered dried apricots  

 1/3 cup (75 mL) slivered green olives  

 1 cup (250 mL) crumbled goat or sheep's milk feta  

 3/4 cup (175 mL) chopped fresh mint leaves

Directions

1. Preheat oven to 400°F (200°C). Whisk lemon juice, olive oil, honey, ginger, cumin, garlic, cinnamon, salt and pepper until combined.

2. Toss cauliflower and chickpeas with 3 tbsp (45 mL) lemon mixture. Spread out on a parchment paper-lined baking sheet. Roast for 30

 minutes or until cauliflower and chickpeas are browned and tender. Toss after 15 minutes. 

3. Meanwhile, cook macaroni according to package directions; reserve 1/2 cup (125 mL) cooking water before draining. Toss hot

 macaroni with roasted cauliflower and chickpeas, apricots, olives and remaining lemon mixture to combine. 

4.Let stand for 5 minutes to mellow flavours. Toss in feta and mint. Stir in reserved cooking water to moisten as needed. Serve warm or

 at room temperature.   

  Tips: 

 * Add a handful of toasted slivered almonds or pine nuts for extra flavour and crunch.

 * Transfer any leftover chickpeas from the can to a zip- top freezer bag and freeze to use later in soups, salads or stews.  
 

 Per serving (about 2 cups/500 mL): 510 calories, 21 g fat, 6 g saturated

 fat, 0 g trans fat, 23 mg cholesterol, 607 mg sodium, 71 g carbohydrates, 7 g fibre, 12 g sugars, 13 g protein.

 Excellent source of vitamin C. Good source of riboflavin, folate, vitamin B12, calcium and iron.