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.
Prep.
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Ingredients
For 4 Serving(s)
quinoa-pasta-with-spinach-and-tomatoes
- 8 oz quinoa spaghetti
- 2 T olive oil
- 24 oz grape tomatoes
- 3 clv garlic
- 3 t marjoram
- 1/4 t crushed red pepper
- 12 oz baby spinach
- 6 T parmesan
Quinoa Pasta with Spinach and Tomatoes Directions
- 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.