Traditional, Gluten Free Pasta Con Broccoli

Summer 2014 437I once avoided pasta with rich cream sauces due to my misinformed fear of healthy fats. Now I embrace these foods made with traditional fats.  I use the best ingredients I can find and usually serve with a fresh garden salad and baked wild salmon. Pasta is high in carbohydrates, which can convert to sugar and fat, but the fat in the cream and butter helps to balance this out. By serving with a protein like salmon, the meal becomes balanced and healthy. Try and find tomato sauce or paste in a glass jar to avoid the leaching of chemicals in cans caused by the acid of tomatoes.


  • 4 ounces uncooked pasta (I use Tinkyada organic brown rice noodles)
  • 1 cup organic, pastured cream
  • 2 tablespoons organic, pastured butter
  • 2 large garlic cloves, minced
  • 2-4 tablespoons marinara; or tomato sauce/paste (Bionaturae organic tomato paste and Muir Glen organic tomato sauce are good brands)
  • 1-2 cups chopped or cut broccoli
  • 1/4 -1/2 cup grated parmesan or Manchego 6 month sheep cheeseSummer 2014 446
  • sea salt and black pepper to taste


  1. Cook pasta until half done; approximately 7 minutes for Tinkyada noodles
  2. Add cream, butter, garlic, tomato sauce, broccoli, salt and pepper, bring to a boil and lower heat
  3. Stir frequently to prevent burning of noodles until pasta is fully cooked
  4. Remove from heat and add cheese
  5. Enjoy! For more information on nutrition see Holistic Nutrition

Written by Michelle, Holistic Health to Go

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