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Quinoa Pasta with Spinach and Tomatoes
- 1 8-ounce package gluten-free quinoa spaghetti
- 2 tablespoons olive oil
- 2 10- to 12-ounce containers grape tomatoes or cherry tomatoes
- 3 garlic cloves, pressed
- 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
Directions:View on Bon Appetit
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