Juliana Grace Blog Space: Gluten Free Corn and Bacon Pasta with Kale Chips

Hello everyone! We are starting something new here on Juliana Grace called Tasty Tuesday! As many of you already know, I am gluten and lactose intolerant so when I find a good recipe I want to share it. I will continue to make delicious treats and desserts for Sweet Saturday but I thought I should share some recipes other than sweets for you gluten free people too.

Today I am sharing a tasty dinner recipe that makes for some awesome left overs as well as a healthy and tasty side dish of Kale Chips as well. I never thought to put both corn and bacon in my pasta but it tastes quite good. This dish is served hot but when I had it cold the next day for lunch, it tasted just as good!

First we will start with the Pasta:

Serves: 6 Adults

Prep Time: 30 Minutes

Ingredients:
1 pound of your favorite gluten free pasta

10 pieces of bacon, chopped (I use turkey bacon but use whatever you like)

1 small onion, chopped

2 cloves garlic, chopped

1 cup fresh or frozen corn kernels

1 cup cream style corn (the kind in a can on the veggie aisle)

1/2 cup Parmesan cheese, grated

Extra Virgin Olive Oil (EVOO) and Salt and Pepper to taste

Directions:

In a large pasta pot, bring water to a boil. Drop pasta in and cook to al dente.

Meanwhile, in a big skillet, heat a few tablespoons of EVOO over medium-high heat. Add in bacon and cook until crisp. Remove bacon from pan and reserve on a paper towel nearby. Add in onion, some salt and pepper and saute about 5 minutes. Stir in garlic and frozen or fresh corn and cook over medium another 4-5 minutes. Stir in cream corn and reserved bacon.

Drain pasta from pot and toss with corn mixture. Add in Parmesan cheese and stir until all the pasta is incorporated with the sauce. Add a little more salt and pepper to taste.

Now for the Kale Chips

Serves: 4-6 Adults (depending on how many you want to give each person)

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Ingredients:
1 bag of kale
A drizzle of EVOO
Parmesan Cheese

Directions:

Depending on how many people you are serving, wash the kale and make sure to properly dry the kale too. If you don't dry each kale almost individually real fast, your kale will be soggy instead of crispy.

Drizzle some EVOO on the lined baking sheet you are using and place the kale across the pan. It is okay if they are layered on top of each other.

Bake in the oven at 350 for 10 minutes.

Remove the pan from the oven and sprinkle (or in my case drown) the kale with parmesan cheese.
Bake in the oven for another 5 minutes.

Remove and serve on a separate plate and enjoy a tasty, healthy side to any dinner.

And Voila! You are done and you have a filling dish with a healthy yet tasty side. This was a fairly quick dinner to make and it pleased everyone in my family. Comment below or email me with any questions. Bon Appetite!

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