Low Iodine Gluten Free Lemon Garlic Black Bean Pasta
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Learn more →Ingredients
4 servings
- 12 oz gluten free pasta (penne or rigatoni)
- 1 tsp salt, plus more for pasta water
- 3 tbsp olive oil
- 5 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 2 cans (15 oz each) black beans, drained and rinsed
- ½ cup reserved pasta water
- 1 lemon, zested and juiced (about 3 tbsp juice)
- ¼ cup fresh parsley, roughly chopped
- ¼ tsp black pepper
For serving
- ¼ cup grated parmesan cheese (optional)
Can be omittedgrated parmesan cheese
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the gluten free pasta according to package directions until al dente — tender but with a slight resistance at the center. Before draining, scoop out at least ½ cup of the starchy pasta water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, heat 3 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 2–3 minutes. Watch closely — garlic can go from golden to burnt quickly.
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