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Quinoa Pasta with Spinach and Tomatoes

Quinoa Pasta with Spinach and Tomatoes

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  • 1 8-ounce package gluten-free quinoa spaghetti
  • 2 10- to 12-ounce containers grape tomatoes or cherry tomatoes
  • 2 5- to 6-ounce packages baby spinach
  • 6 tablespoons finely grated Parmesan cheese, divided
  • 3 teaspoons chopped fresh marjoram, divided
  • 1/4 teaspoon dried crushed red pepper
  • Additional finely grated Parmesan cheese

Recipe Preparation

  • 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, scraping up browned bits. Add tomato mixture with juices, spinach, 4 tablespoons cheese, 2 teaspoons marjoram, 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. Serve, passing additional cheese.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains the following: Calories (kcal) 733.0 %Calories from Fat 28.3 Fat (g) 23.0 Saturated Fat (g) 5.1 Cholesterol (mg) 15.0 Carbohydrates (g) 107.6 Dietary Fiber (g) 12.9 Total Sugars (g) 14.1 Net Carbs (g) 94.8 Protein (g) 25.6 Sodium (mg) 514.3Reviews Section

Watch the video: Debbie cooks Quinoa Penne with Savory Tomato-Basil Sauce - Home u0026 Family (July 2022).


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