QUINOA SPAGHETTI WITH ROASTED TOMATOES, CAPERS AND PINE NUTS
- 2 cups 2 cups 2 cups Grape Tomatoes, rinsed and dried
- 5 Tbsp 5 Tbsp 5 Tbsp Extra Virgin Olive Oil, divided
- 1 pinch 1 pinch 1 pinch Salt
- 8 oz 8 oz 8 oz Quinoa, Quinoa spaghetti or replace with 4 servings of your noodle of choice
- 0.25 cup 0.25 cup 0.25 cup Parsley, fresh, optional, roughly chopped
- 2 Tbsp 2 Tbsp 2 Tbsp Pine Nuts, raw or toasted, preferably unsalted
- 2 Tbsp 2 Tbsp 2 Tbsp Capers
- 1 Tbsp 1 Tbsp 1 Tbsp Lemon zest
- 0.5 tsp 0.5 tsp 0.5 tsp Sea Salt, course
- 0.5 tsp 0.5 tsp 0.5 tsp Black Pepper, coarsely ground
- 0.25 tsp 0.25 tsp 0.25 tsp Granulated Garlic
- Preheat the oven to 400F. Line a large baking pan with parchment paper or a nonstick pad and set down for later.
- In a large mixing bowl, mix together the tomatoes and 1 Tablespoon of olive oil to coat, then add the salt and mix again to distribute.
- Transfer the tomatoes to the prepared baking sheet and then distribute them into a single layer. Roast for 20 minutes or until shriveled. Remove the tray from the oven and set aside.
- Bring a large pot of water to a boil. Cook the quinoa spaghetti until tender, approximately 10 minutes. Drain and return to the pot.
- mix with remaining 4 Tablespoons (1/4 cup) olive oil. Add roasted tomatoes and remaining ingredients, and mix to combine.
- Serve immediately, garnished with additional chopped fresh parsley if desired.
You can use whichever type of pasta you want here (zoodles, spaghetti squash, kelp noodles, arrowroot noodles, etc) but I used quinoa spaghetti in this version for a few reasons, not least of all because it affords you a built-in source of protein, which quinoa is a wonderful source of. If you prefer to use a grain-free noodle alternative, adding tuna to this dish is a great way to add some (extra) protein to your dinner. Yield: 3-4 servings, depending on how hungry you are
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