Red And White Quinoa Pasta With Spinach And Cherry Tomatoes
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About Red And White Quinoa Pasta With Spinach And Cherry Tomatoes
Quinoa is widely celebrated as a superfood, and discovering quinoa pasta was a delightful surprise that inspired me to get creative in the kitchen. Eager to make something both nourishing and flavorful, I paired this wholesome pasta with vibrant baby spinach and juicy cherry tomatoes for a burst of color and freshness.
This red and white quinoa pasta dish is perfect for a wholesome brunch or a hearty breakfast. Infused with aromatic herbs and a hint of black pepper, it's a satisfying meal that feels both indulgent and healthful. Give it a try and enjoy a delicious twist on traditional pasta, packed with nutrition and lively flavors!
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Recipe Time & More
Ingredients
- Quinoa (or white, or pasta red and white pasta)
- 100 Baby Spinach (grm)
- 7 Cherry Tomatoes (cut into halves)
- 3 tsp Black Pepper
- Herbs (italian mix for sprinkle)
- 2.5 cloves Garlic (finely chopped)
- Oil
- Salt (slat as per taste)
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Instructions
- First boil pasta as per instructions. It takes about 4 minutes to al Dante .
- Now take a pan add 2 tsp oil . Then add finely chopped garlic . Cook for 2 minutes then added hurry tomatoes . Saute it properly . Then addo baby spinach. Cook until spinach becomes soft . Now add salt and black pepper powder.
- Now add boiled pasta into this . Mix well . Cook for 2 minutes. Turn off the gas . Sprinkle Italian herbs. Healthy pasta is ready to serve .
Recipe Notes
Additional Tips
- For a creamy texture and added protein, stir in a couple of tablespoons of ricotta or Greek yogurt just before serving; this will balance the tanginess of the tomatoes and enhance the richness of the dish.
- To elevate the herbal notes, briefly fry a sprig of fresh rosemary or thyme in the oil before sautéing the garlic—then remove it and proceed with the recipe. This will infuse the base with subtle, aromatic depth.
- If you enjoy a bit more heat, toss in some thinly sliced fresh chili or a pinch of red pepper flakes when sautéing the garlic to intensify the spicy undertones.
- For a vegan twist, use a drizzle of lemon-tahini sauce or a sprinkle of nutritional yeast when serving; this adds creaminess and a savory, cheesy flavor without dairy.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 331kcal | Carbohydrates: 39g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 7.2g | Fiber: 23g | Sugar: 6g
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Kanwaljeet Chhabra
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This is fantastic! Thank you for sharing.
This looks amazing! Thanks for sharing.
Such a delicious dish! Thank you.
This is awesome! Can’t wait to cook it.
This looks divine! Can’t wait to make it.