By Beth Hillson

Gluten-Free Caesar Spaghetti

Anchovies are standard in this recipe. If you don’t tolerate them (or don’t care for them), they can be omitted. Instead, season with additional salt or a sprinkle of gluten-free soy sauce, if desired.

1 (10-ounce) package gluten-free corn or other spaghetti
3 tablespoons olive oil, divided
2 small heads Romaine lettuce
4-5 slices gluten-free white bread, cut into ½-inch cubes
1 tablespoon minced garlic
½ cup gluten-free chicken broth
3 tablespoons fresh lemon juice
1-2 tablespoons anchovy paste, optional
2 teaspoons gluten-free Worcester- shire sauce
4 plum tomatoes, cut into 1-inch chunks
1/3 cup grated Parmesan cheese or dairy-free cheese replacement

1. Cook spaghetti in lightly salted boiling water about 3 minutes less than instructed on the package. Spaghetti should be tender but firm. Rinse under cold water and drain well. Set aside.

2. Brush both sides of lettuce with 2 tablespoons olive oil. Grill or broil until edges are brown. Turn and grill or broil until lettuce is brown on the other side. Cool. Cut crosswise in strips (6 to 8 cups) and reserve.

3. Preheat oven to 450°F. Set bread cubes on a baking sheet and coat with vegetable spray. Bake 5 to 7 minutes until toasted, shaking the pan occasionally to brown croutons evenly.

4. Heat remaining oil in skillet. Add garlic and sauté 1 minute or until fragrant. Add broth and Romaine. Simmer briefly. Add lemon juice, anchovy paste (if used) and Worcestershire sauce, stirring to combine. Add cooked spaghetti and tomatoes and toss to mix and coat. Simmer 1 minute. When mixture is heated through, transfer to a serving platter. Top with cheese and croutons.

Each serving contains 391 calories, 12g total fat, 2g saturated fat, 0g trans fat, 8mg cholesterol, 275mg sodium, 65g carbohydrate, 10g fiber, 10g protein.