Gluten-Free Pasta

So tonight I made my first gluten-free pasta dish.
I had made Jason chicken fettuccine last night (gluten-loaded), and since that's what he was also having again tonight (we're a leftover family), I decided to try the gluten-free noodles I bought a few days ago and share a pasta dinner with him.
It ended up being awesome. I seriously loved it. And both the kids ate three helpings of it - seriously. So I thought I'd share how I made it in case you wanted to try it out for yourself!

I kind of threw together things in the kitchen, so I'm sure tweaking could make it better depending on what you have but here it goes:

First, the noodles.

 Now these are the first I've tried, but my gluten-free pal Christine told me they're the best ones (got lucky on that one). The reason I bought them is because they were only $2 - only a dollar more than the others I usually buy. Other GF brands were at least 2x's that price.

The package says cook for 14 minutes, but Christine advised me to cook them longer. I did for 17 min. and they were perfect.

Next I cooked fresh asparagus, broccoli, and mushrooms in a skillet type pan with PAM olive oil spray, salt, pepper, BAM all-purpose seasoning, and an Italian seasoning blend. When the veggies were tender, I added about 1/2 cup of white cooking wine, and 1/2 cup of chicken broth. I let the veggies cook in the sauce for a bit, then dumped it all on the noodles.

That's it. :)

It really was super yummy and will be something I make often.

And it has been one complete week now doing strict GF, and I have experienced ZERO digestive problems. It's been amazing. I think I'm hooked. :)