Gluten Free Rigatoni with Smoked Marinara and Roasted Veggies

Skip the full gluten traditional pasta and heavy Bolognese and opt instead for this gluten free rigatoni made from garbanzo beans and sauced with a smoky Marinara. Gluten-free pasta - with nearly twice the fiber and protein of wheat pasta and about half the net carbs - is a smart substitution that will satisfy your pasta craving without putting you in a carb coma. It only makes sense to reach for a sauce that will also spare you added sugar. Halo+Cleaver Backyard Red BBQ Sauce ups the tomato sauce game by bringing some smoke to the pasta pot.

Roast The Veggies

We oven roast the veggies to caramelize them and bring out their natural sweetness. We are using mushrooms, yellow squash and onions, but let your inner chef shine. Other squash varieties, peppers, and broccoli or cauliflower would be fantastic additions. 
While the vegetables are roasting, cook the pasta until al dente. Drain and return to the pot. Simply add the Backyard Red BBQ Sauce, heat through, then add the greens and let them wilt. Add the roasted vegetables, mozzarella (if using) and top with pumpkin seeds and a dash of red pepper flakes. Beautiful, colorful, tasty and good for you!  
Bottle of Halo+Cleaver Backyard Red BBQ Sauce
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