Quinoa Pasta with Kale and Lemon 3-4 servings 2 tablespoons olive oil 1 medium onion, chopped Salt, to taste Pinch of red chili flakes 4 cloves of garlic, minced 1 pound Tuscan (lacinato) kale, cleaned, stemmed, and sliced into ribbons 1/2 pound of quinoa spaghetti Juice and zest of one lemon Grated asiago cheese, to taste (parmesan would also work) Black pepper, to taste

Quinoa Pasta with Kale and Lemon

Quinoa Pasta with Kale and Lemon

No, I’m not going gluten-free. I’m lucky that I don’t seem to have any issues with eating gluten, but I do eat an awful lot of pasta and am looking to branch out a little. I recently bought some quinoa pasta out of curiosity and was pleasantly surprised with the taste and texture.

The big difference I’ve noticed is that it has the tendency to stick together when it cooks. Using a lot of water and stirring vigorously while cooking (especially to start) is key. The texture of the cooked pasta is a little sticker than normal pasta, which I think is a good thing for this simple dish. The noodles really absorb the flavor of the light sauce. Just don’t overcook the pasta because it will turn to mush!

Quinoa Pasta with Kale and Lemon

This recipe is one I’ve been making at least once a week because, when all else fails, we always seem to have pasta and greens around. I used lacinato kale in this version, but most sturdy greens would work just as well. I also make it often with already cooked leftover greens – it makes it super easy to throw together!

Quinoa Pasta with Kale and Lemon

When starting with raw greens, I cook them until tender in onion and garlic. Then, I add the cooked pasta directly to the pot with the kale and make a light sauce out of lemon juice, asiago cheese, and a little bit of the pasta cooking water. A little bit of lemon zest added at the end brightens the flavor a bit.

If you’re curious, I’ve been using Ancient Harvest quinoa pasta (which is actually a blend of quinoa and corn). Any other gluten-free pastas I should try?

Quinoa Pasta with Kale and Lemon

Yield: 3-4 servings

Quinoa Pasta with Kale and Lemon

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • Salt, to taste
  • Pinch of red chili flakes
  • 4 cloves of garlic, minced
  • 1 pound Tuscan (lacinato) kale, cleaned, stemmed, and sliced into ribbons
  • 1/2 pound of quinoa spaghetti
  • Juice and zest of one lemon
  • Grated asiago cheese, to taste (parmesan would also work)
  • Black pepper, to taste

Instructions

  • Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion, a pinch of salt, and the chili flakes. Cook until the onion is translucent, about 5 minutes. Add the garlic and cook for another minute. Add the kale with a splash of water. Cover the pot and cook until the kale is tender, about 10 minutes. Stir occasionally and add additional water if it gets too dry. Meanwhile, cook the pasta until it is al dente (according to package directions). Stir the spaghetti vigorously while it is cooking to prevent clumping.
  • When the kale is tender, add the lemon juice and half of the lemon zest. Add the cooked spaghetti to the pot along with a ladleful of the pasta water. Add the asiago cheese and black pepper to taste. Add additional pasta water until the pasta is coated in a light sauce.
  • Top each serving with additional cheese and lemon zest.
http://www.culinarycolleen.com/quinoa-pasta-with-kale-lemon/
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  • http://www.confessionsofachocoholic.com/ Bianca Garcia

    I’ve never tried quinoa pasta but also curious to see how it tastes – I’ve tried brown rice pasta and actually like it. I like the added brightness of lemon here!

  • Michelle Lahey

    I’ve never tried quinoa pasta, but I’ll have to scope it out! This looks and sounds delicious.

  • Meghan

    I love how simple and flavorful this looks.

  • http://shikhalamode.com/ Shikha

    Wow this looks great – I never knew quinoa pasta existed!

  • http://joanne-eatswellwithothers.com/ Joanne (eats well with others)

    I’ve yet to go the GF pasta route, though every time I see a new brand at whole foods or Trader Joe’s, I want to try it. Hmmm maybe I’ll pick some up this week! I love the simple sauce you paired it with…lemon and greens always sound good to me!

  • Lindsey

    Being gluten-free myself, the GF pasta with the best texture that I have tried so far, would be De Boles Rice and Flax pasta.

    • http://www.culinarycolleen.com/ Colleen

      Thanks for the tip! I’ll give it a try



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