Eating healthy and consciously can be so tough sometimes. I’m the first to admit that some days I wish I could un-know half the things I know about food. Things like where it comes from, how it’s processed, what it’s really made of, and how it reacts in the human body. I wish I could go to the grocery store, fill my cart with whatever I wanted (hello, Cookie Crisp, Jell-O, ice cream, and pop-tarts!) and go on my merry way.
Unfortunately I can’t un-know what I know. Instead of loading up my shopping cart with items willy-nilly, I carefully select what to purchase and what to put in my body and the bodies of my family members.
As I’m trying to steer clear of refined and added sugars, I’ve also decided I’m going to be more aware of gluten and how it may be affecting my inflammation. I’ve never been tested for gluten sensitivity but it can’t hurt to dial back my gluten-intake even just a little bit. And to further my effort of reducing inflammation in my body, I’ve started focusing more on a Mediterranean diet. Hummus, olives, and tomatoes have long been staples in my diet anyway, but I’ve decided to take it a step further and really hone in on these items a bit more than usual.
Last week I thought I’d try my hand at a brand new dish. I desperately wanted a bowl of filling, flavorful pasta and thought what better way to incorporate all my faves than in one gluten-free Mediterranean pasta dish?
This dish contains all the Mediterranean staples: tomatoes, extra-virgin olive oil, olives, and of course pasta, feta, and seasonings. It’s a simple dish yet very flavorful. It’s heart-healthy and great for an anti-inflammatory diet. Enjoy!
Mediterranean Pasta with Tofu Feta
for the tofu:
- 1 package (10 oz) tofu cubes, drained and patted dry
- 3 Tbsp lemon juice
- 1 Tbsp extra virgin olive oil
- 1/4 tsp Italian seasoning
- 1/4 tsp salt
for the pasta:
- 1 package (12 oz) gluten-free penne
- 2 Tbsp extra virgin olive oil
- 1/2 onion, thin sliced
- 6 cloves garlic, minced
- 1 C vegetable broth, divided
- 8 oz cherry tomatoes, halved
- 20 kalamata olives, pitted and sliced
- 1/2 C chopped parsley
- fresh ground black pepper, to taste
Drain tofu and pat dry. In a shallow 8×8 baking pan, combine lemon juice and 1 tablespoon of olive oil. Toss the tofu cubes in the mixture, coating evenly. Spread in a single layer in the dish and sprinkle with Italian seasoning and salt. Set aside.
Make the pasta.
Heat the remaining olive oil in a large skillet over medium heat. Add onions and saute 5 minutes, or until translucent. Add garlic and saute 1 minute or until fragrant. Slowly stir in 1/2 C vegetable broth, tomatoes, and olives. Simmer for 5 minutes, stirring occasionally.
Add pasta, remaining vegetable broth, and fresh ground black pepper. Simmer for 2-3 minutes more. Stir in parsley until just wilted. Remove from heat.
Toss the tofu and serve on top of hot penne.
Mediterranean pasta is a match made in pasta-lovers heaven. It combines the intense flavor of kalamata olives with the mild tastes of cherry tomatoes. Topped with the tofu feta, you’ll feel like you’re dining in a restaurant on the Mediterranean shore. Serve with a glass of red wine and voila — perfection!
Don’t forget to link up with Annmarie and me for the Meatless Monday linkup. Share your meatless recipes and find new ones to try!
TALK TO ME!
Are you gluten-free?
Do you prefer kalamata or black olives?