Skip to main content
Skip to store items
Skip to main navigation

Quinoa Pasta with Spinach and Tomatoes

Prep time
30 mins
Special Diets
Vegetarian | Lacto-vegetarian
Food Allergies
Gluten-free | Wheat-free | Celiac

Adapted from


If you've been looking for a gluten-free pasta, quinoa pasta should earn a spot on your pantry shelves. It holds it shape, stays firm, and most importantly, tastes great.


8 ozquinoa spaghetti (gluten-free)
2 Tolive oil
24 ozgrape tomatoes (or cherry tomatoes -- 2 containers total)
3 clvgarlic (crushed)
3 tmarjoram (fresh, chopped)
1⁄4 tcrushed red pepper
12 ozbaby spinach (washed and patted dry)
6 Tparmesan (finely grated)


Cook pasta in a large pot of boiling, salted water until just tender but still firm to bite, stirring occasionally. Drain well, reserving 1/2 cup of the cooking liquid. Transfer the cooked pasta back to the same pot.

While the pasta is cooking, heat the olive oil over medium-high heat in a large skillet. Add the tomatoes and sauté until beginnning to soften, 3-4 minutes. Stir in the garlic and sauté for 30 seconds, then sprinkle with salt and black pepper to taste. Add the 1/4 cup of reserved cooking liquid to the skillet and scrape up any browned bits. Stir in the marjoram and crushed red pepper.

Pour the sauce into the pot of pasta and add the spinach and Parmesan. Toss to combine, and heat over low eat just until the spinach wilts, 1-2 minutes. Season to taste with salt and pepper and serve. Pass additional Parmesan at the table if you like.