Gluten-Free Italian Spaghetti with Parmigiano (Parmesan)

Gluten-Free Italian Spaghetti with Parmigiano (Parmesan)

Spaghetti with Parmesano Cheese


1 lb. package gluten-free spaghetti (I use Tinkyada rice spaghetti for best results, most like white spaghetti)

1/2 cup shredded parmigiano cheese

2 tablespoons unsalted butter

1/4 teaspoons garlic powder

1/4 teaspoons onion powder

Two fresh basil leaves

Meat sauce–already prepared


  1.  Boil spaghetti in pot of boiling water.
  2.   When fully cooked, usually about 15 minutes, drain the spaghetti in a colander but set aside some of the liquid (about 1/4 to 1/2 cup) from the spaghetti to mix with other ingredients.  You want some liquid but not too much.
  3.   Rinse spaghetti well with hot water to keep it warm and then put back into the pot.
  4.   Add butter and a little of the leftover liquid (add a little at first to be sure it’s not too “liquidy”).  Continue to add water till it has a good consistency (it shouldn’t be too mushy).
  5.   Break basil leaves into small pieces and add along with 1/2 of the parmigiano.  Mix well.
  6.   After initial mixing add pepper, garlic powder, and onion powder.  Mix again and let sit for a moment.
  7.   Lastly, add the meat sauce.   I recommend adding a very lite amount just for flavor!  The idea is to get all the flavors not to be over powered by the meat sauce.
  8.   Top with the rest of the parmigiano and parsley and serve!

This can be served with homemade gluten-free bread or store bought gluten-free baguettes.   Tossed salad with Italian or balsamic dressing is also a good side dish.   I have served it with chicken or eggplant parmigiano and a little wine.  There are many variations that this recipe can be served with.   Saluti!  (Greetings!)

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