Penne de Arroz Integral

Penne de Arroz Integral is a wholesome and gluten-free Brazilian pasta dish made from whole grain rice flour, offering a nutty flavor and satisfying texture. This dish is perfect for those seeking a delicious and healthy alternative to traditional pasta.

Ingredients

• Whole grain rice flour - 150 grams
• Water - 120 ml
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Cherry tomatoes - 200 grams, halved
• Spinach - 100 grams, fresh
• Parmesan cheese - 30 grams, grated
• Salt - to taste
• Black pepper - to taste
• Basil - a handful, fresh, chopped

Steps

1. In a mixing bowl, combine the whole grain rice flour and water, mixing until a smooth dough forms.
2. Cover the dough with a damp cloth and let it rest for 15 minutes.
3. While the dough is resting, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
5. Add the halved cherry tomatoes to the skillet and cook for about 5 minutes until they start to soften.
6. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
7. Season the mixture with salt and black pepper to taste, then remove from heat.
8. Roll out the rested dough on a lightly floured surface to about 1/4 inch thickness.
9. Cut the dough into penne shapes (diagonal cuts) and bring a pot of salted water to a boil.
10. Cook the penne in the boiling water for about 5-7 minutes until al dente, then drain.
11. Combine the cooked penne with the sautéed tomato and spinach mixture in the skillet.
12. Add the grated Parmesan cheese and fresh basil, tossing everything together until well combined.
13. Serve hot, garnished with additional Parmesan and basil if desired.

Nutrition

• Calories: 450
• Protein: 14 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.12 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in vitamins and antioxidants from fresh vegetables.

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