GO GLUTEN FREE THIS SUMMER

Here's a recipe to excite your summer vacation and never worry about gluten getting into your system. Eat wall and have a fun filled summer vacation!!!

INGREDIENTS

Gluten-Free Summer Corn Pasta Salad

1/2 pound gluten-free penne pasta

3 large zucchini, thinly sliced crosswis

4 baby portabello mushrooms, thinly sliced

1 (10oz.) package frozen corn kernels, thawed and drained

4 cups fresh spinach

2 tsp. grated lemon zest

2 Tbsp. lemon juice

2 Tbsp. extra-virgin olive oil

2 chives, finely chopped

¼ tsp. chili powder

½ tsp. sea salt

¼ tsp. freshly ground black pepper

STEPS

1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with zucchini, mushrooms, corn and spinach. Set aside.

2. In a small mixing bowl, combine lemon zest, juice, olive oil, chives, red pepper, sea salt and black pepper; whisk well to combine.

3. Pour olive oil mixture over cooked pasta mixture; gently toss to combine.

4. Transfer to a serving bowl and serve immediately or cover and store in the refrigerator until ready to serve.

5. Serve chilled or at room temperature.

THE MOUTH WATERING RESULT