Quinoa Pasta
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- COOK TIMEMins
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Ingredients
- ½ lb. of gluten-free quinoa spaghetti
- 2 tbs olive oil
- 2 cups of grape tomatoes or cherry tomatoes
- 3 garlic cloves, chopped or pressed
- 2 6-ounce packages baby spinach
- 6 tbs finely grated Parmesan cheese, divided
- 3 teaspoons chopped fresh marjoram or oregano, divided
- 1/4 teaspoon dried crushed red pepper
- Additional finely grated Parmesan cheese
METHOD
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return cooked pasta to same pot.
- Meanwhile, heat oil in heavy large skillet over medium-high heat. Add tomatoes; sprinkle with salt and freshly ground black pepper and sauté until beginning to soften and brown in spots, 3 to 4 minutes. Add garlic; stir 30 seconds.
- Add 1/4 cup reserved pasta cooking liquid to skillet and stir. Add tomato mixture with juices, spinach, 4 tablespoons cheese, 2 teaspoons marjoram or oregano, and crushed red pepper to pasta in pot; toss over low heat just until spinach begins to wilt, adding more pasta cooking liquid by tablespoonfuls if dry, about 2 minutes. Season to taste with salt and pepper. Transfer to large bowl; sprinkle with 2 tablespoons cheese and remaining 1 teaspoon marjoram or oregano. Serve with additional cheese.
RECIPE REVIEWS
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Isha
Excellent recipe !! It is must once a week for our family Thank you
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Manu
Wow excellent !!!!! taste delicious
