Catelli Gluten Free Fusilli Pasta With Feta and Spinach

May is Celiac Awareness Month and Catelli is giving away gluten free pasta for a year! wait what?  Ya!  gluten free pasta for a year!  So what should I do first?  Give you contest details or a great recipe we came up with using their pasta?

Okay okay, I'll give you contest details and hope you stick around for the recipe.  Between May 4 and May 31, 2015 visit the Catelli Facebook Page to post your favourite pasta recipe in their Gluten Free Pastabilities Challenge.  The three people whose recipes get selected and have the highest number of likes on Catelli’s Facebook page will receive a year’s supply of gluten free pasta, courtesy of Catelli. Catelli will post their official rules and regulations when the contest starts.  One more extra bonus, here is coupon to buy some Catelli Gluten Free Pasta.  You're welcome.  Read about Catelli's gluten free pasta at the end of this post.  Did you know their pasta is made in a dedicated gluten free facility and is certified by the Canadian Celiac Association Gluten Free Certification Program?

Now for my contribution.  We want to share with you a simple pasta recipe that works great with Catelli's gluten free fusilli.  We don't really have a name for it except for Fusilli Pasta with Feta and Spinach.

Gluten Free Pasta with Feta and Spinach

  • 1 Box of Catelli's gluten free fusilli pasta
  • 1/2 bag of spinach
  • 5 tbsp of butter (or olive oil to substitute)
  • 1 tbsp minced garlic
  • 1/2 cup of crumbled feta cheese
  1. Make pasta according to directions in a large pot.  Be sure to salt the water well it really adds good flavour.  Don't add oil to the pasta, because although you may believe it helps the pasta to not stick, it also stops any sauce and flavours from sticking as well.
  2. Drain pasta and add back to pot.  Turn burner to medium or less.
  3. Add butter and garlic and mix in for flavour and allow butter to melt and coat pasta
  4. Add feta and spinach and toss around until spinach turns a nice deep green.  You don't necessarily want to cook down the spinach.  Just make it nice and soft.  It will add volume to your pasta.
Serve in shallow bowls and eat with your favourite gluten free baguette.  Lucky for us in Edmonton, Kinnikinnick Foods has fresh gluten free baguettes available weekly.

About Catelli® Gluten Free pasta
  • Made from a unique four-grain blend of white rice, brown rice, corn and quinoa.
  • Available in Spaghetti, Fusilli, Penne and Macaroni (photo attached).
  • Delicious taste, smooth texture.
  • Voted the Best New Gluten Free Pasta by Consumers.*
  • Rated extremely high** by consumers in blind taste tests for taste, texture, colour and appearance.
  • Produced in a dedicated gluten free facility.
  • Certified by the Canadian Celiac Association’s Gluten-Free Certification Program.
  • Made with ingredients that are declared GMO free: white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides (from vegetable/palm oil).
  •  310 calories, 2 grams of fat per serving (85 g) of pasta.
  •  Low in sodium (0 mg), source of fibre (3 g) per serving (85 g) of pasta.
  •  Cholesterol and preservative free.
  •  Easy to digest, with the great taste and texture of regular pasta.
  •  Available at all major retailers across Canada, in the pasta aisle.
  •  Suggested retail price: $2.99