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Recipe details
Quinoa Pasta with Spinach and Tomatoes
Gluten-free quinoa spaghetti tossed with sautéed tomatoes, garlic, baby spinach, Parmesan, fresh marjoram, and crushed red pepper.
≈ 128 kcal/100 g · ≈ 253 kcal/serving
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Base quantities are stored for one person and recalculated automatically.
- gluten-free quinoa spaghetti113.4 g
- olive oil15 ml
- grape tomatoes or cherry tomatoes283.5 g
- garlic cloves, pressed1.5 pcs
- baby spinach156 g
- finely grated Parmesan cheese21 g
- chopped fresh marjoram1 tsp
- dried crushed red pepper0.13 tsp
- salt1 g
- freshly ground black pepper0.25 g
- water for cooking pasta1,000 ml
- reserved pasta cooking water120 ml
- additional finely grated Parmesan cheese, for serving5 g
Cookware and utensils
- large pot
- heavy large skillet
- colander
- measuring cup
- wooden spoon or spatula
- large serving bowl
- tongs
Directions
- 01
Bring the salted water to a boil in a large pot.
- Products
- water for cooking pasta — 1,000 ml; salt — 1 g
- Action
- boil
- Time
- 8 min
- Temperature
- 100°C / 212°F
- 02
Add the quinoa spaghetti and cook until just tender but still firm to the bite, stirring occasionally
- Products
- gluten-free quinoa spaghetti — 113.4 g
- Action
- cook
- Time
- 4 min
- Temperature
- 100°C / 212°F
- 03
Add the quinoa spaghetti and cook until just tender but still firm to the bite, stirring occasionally
- Products
- gluten-free quinoa spaghetti — 113.4 g
- Action
- cook
- Time
- 4 min
- Temperature
- 100°C / 212°F
- 04
Drain the pasta and reserve 120 ml / ½ cup of the cooking water.
- Products
- gluten-free quinoa spaghetti — 113.4 g; reserved pasta cooking water — 120 ml
- Action
- drain
- Time
- 1 min
- Temperature
- no heat
- 05
Return the drained pasta to the pot.
- Products
- gluten-free quinoa spaghetti — 113.4 g
- Action
- return
- Time
- 1 min
- Temperature
- no heat
- 06
Heat the olive oil in a heavy skillet over medium-high heat.
- Products
- olive oil — 15 ml
- Action
- heat
- Time
- 1 min
- Temperature
- 190°C / 375°F
- 07
Add the tomatoes and season them with salt and black pepper.
- Products
- grape tomatoes or cherry tomatoes — 283.5 g; salt — 1 g; freshly ground black pepper — 0.25 g
- Action
- season
- Time
- 1 min
- Temperature
- 190°C / 375°F
- 08
Sauté the tomatoes until they begin to soften and brown in spots.
- Products
- grape tomatoes or cherry tomatoes — 283.5 g
- Action
- sauté
- Time
- 4 min
- Temperature
- 190°C / 375°F
- 09
Add the pressed garlic and stir it into the tomatoes.
- Products
- garlic cloves, pressed — 1.5 pcs
- Action
- stir
- Time
- 1 min
- Temperature
- 190°C / 375°F
- 10
Stir the garlic for 30 seconds.
- Products
- garlic cloves, pressed — 1.5 pcs
- Action
- cook
- Time
- 1 min
- Temperature
- 190°C / 375°F
- 11
Add 60 ml / ¼ cup of reserved pasta water to the skillet and scrape up the browned bits.
- Products
- reserved pasta cooking water — 120 ml
- Action
- deglaze
- Time
- 1 min
- Temperature
- 190°C / 375°F
- 12
Add the tomato mixture and its juices to the pasta.
- Products
- grape tomatoes or cherry tomatoes — 283.5 g; gluten-free quinoa spaghetti — 113.4 g
- Action
- add
- Time
- 1 min
- Temperature
- no heat
- 13
Add the spinach, 14 g / 2 tablespoons of Parmesan, ⅔ teaspoon of marjoram, and crushed red pepper to the pasta.
- Products
- baby spinach — 156 g; finely grated Parmesan cheese — 21 g; chopped fresh marjoram — 1 tsp; dried crushed red pepper — 0.13 tsp
- Action
- add
- Time
- 1 min
- Temperature
- no heat
- 14
Toss the pasta mixture over low heat until the spinach begins to wilt.
- Products
- gluten-free quinoa spaghetti — 113.4 g; baby spinach — 156 g
- Action
- toss
- Time
- 2 min
- Temperature
- 120°C / 250°F
- 15
Season the pasta to taste with salt and black pepper.
- Products
- salt — 1 g; freshly ground black pepper — 0.25 g
- Action
- season
- Time
- 1 min
- Temperature
- no heat
- 16
Transfer the pasta to a large serving bowl.
- Products
- gluten-free quinoa spaghetti — 113.4 g
- Action
- transfer
- Time
- 1 min
- Temperature
- no heat
- 17
Sprinkle the pasta with the remaining Parmesan and marjoram.
- Products
- finely grated Parmesan cheese — 21 g; chopped fresh marjoram — 1 tsp
- Action
- sprinkle
- Time
- 1 min
- Temperature
- no heat
- 18
Serve with additional Parmesan.
- Products
- additional finely grated Parmesan cheese, for serving — 5 g
- Action
- serve
- Time
- 1 min
- Temperature
- no heat
Recipe sources
Direct links to recipe pages found on the web. The displayed recipe name matches the cited source title.
Quinoa Pasta with Spinach and Tomatoes↗