GLUTEN FREE CAN TASTE GREAT TOO...

Corn Fusilli with Creamy Goat Cheese and Spinach Sauce

Serves 25 – 4oz portions

12 pkg Monarch Gluten Free Corn Fusilli
8  tablespoons olive oil

½ cup garlic, chopped
4 (10 ounce) bag of spinach
12 cups Glenview Farms milk
1 ½ cup Glenview Farms heavy cream
48 ounces goat cheese
2 cup Parmesan cheese
1 ½ teaspoon freshly grated nutmeg
salt and pepper to taste

In a large skillet, heat the olive oil. Add the garlic and sauté two to three minutes or until fragrant.

Add the spinach and cook until wilted. Add the milk and cream and cook 3-4 minutes until reduced slightly.

Add the goat cheese, Parmesan, and nutmeg.

Season to taste with salt and pepper.

Place the spinach mixture into a blender or a food processor and pulse until the spinach is chopped and the sauce is fairly smooth.

Return the sauce to the skillet and cover until the pasta is ready.

Cook the GF corn fusilli in a pot of salted boiling water. Drain, do not rinse.

Toss the hot pasta into the sauce. Serve hot.

Balsamic Pasta Salad with Tomatoes and Mozzarella

Serves 25 – 4oz portions

4 bg Monarch Gluten Free Rice Penne
1 ½ c balsamic vinegar
½ cup honey
½ cup Dijon mustard
1 ¼ cup olive oil
6 cups fresh mozzarella, cubed
6 cups cherry tomatoes, halved
2 small red onion, thinly sliced
1 cup basil leaves, chopped
salt and pepper to taste

Cook pasta according to package directions. Drain the pasta and rinse under cold water. Set aside.

Meanwhile, in a medium bowl, whisk together the vinegar, honey, Dijon, and olive oil.

Add the pasta, mozzarella, tomatoes, red onion, and basil.

Season to taste with salt and pepper.

Coconut Curry Pasta

Serves 25 – 4 oz portions

4 lb. Monarch Gluten Free Rice or Corn Penne

1 ½ tablespoon extra-virgin olive oil

5 can Pacific Jade Coconut Milk

1 ½ tablespoon curry powder

5 large orange bell pepper, diced

5 lb. red grapes

3 bunch scallions, thinly slice

4 Tbsp. unsweetened coconut flakes

4 tsp. crushed red pepper flakes

1 ½ tsp. sea salt

1 ½ tsp. freshly ground pepper

4 tsp fresh lemon zest, plus more for garnish

Cook pasta according to package directions. Drain; set aside.

Meanwhile, combine olive oil, coconut milk and curry powder in a large pan over medium-low heat; cook for 10 minutes, stirring often. Add cooked pasta and cook for another 2 minutes.

Remove from heat; transfer to a large serving bowl. Add remaining ingredients; gently toss to combine.

Serve warm. Garnish with additional lemon zest.