Let's face it, pasta is just plain comforting and tasty. Not that there is anything wrong with pasta, but often, when face to face with this delicious dish, I have a tendency to overdue it. I have found that cooking in my own kitchen is often times less expensive than eating out, and also gives me control of ingredients and portions. I am head over heels for the Lemon Pasta at Los Angeles's, Terroni Restaurant (it is truly not to be missed ~ so don't let this article derail you from checking it out). Thankfully, my friend and creative Chef, John Hellmers, came up with a healthier alternative to my favorite dish by adding extra greens and using a quinoa pasta. Please welcome to the stage, Vegan Lemon Quinoa Pasta:
- 1 box quinoa pasta (I like Andean Dream ~ it is corn and gluten free)
- olive oil
- 3 cloves garlic (or more, if you are a big garlic fan)
- 1 box baby spinach
- 1 cup veggie stock
- 2-3 tablespoon capers
- 4 lemons (3 for juicing and 1 for garnish)
- red pepper flakes
- Rice Parmesan cheese (Galaxy Nutritional Foods makes a good one)
- In medium saucepot, bowl water.
- Add a pinch of salt, 1 teaspoon olive oil and your quinoa pasta ~ stir continuously for 10-12 minutes.
- While pasta is cooking, heat 1 tablespoon olive oil in a sauté pan and add 3 cloves minced garlic.
- Once garlic is translucent, add 3 handfuls of baby spinach and 1 cup of veggie stock. Bring to a slight boil. Remove from heat.
- When pasta is done cooking, remove from stove, strain and return back to pot.
- Add garlic, spinach and veggie stock mixture to cooked quinoa pasta. Stir. Add 1/3 cup olive oil, 2-3 tablespoons of capers and the juice of 3 small lemons. Season with salt and pepper.
- Optional: Top with Rice Parmesan cheese. Garnish with red pepper flakes, parsley and a wedge of lemon on the side.
Serve alongside your favorite green soup or salad. I hope you enjoy it as much as I do!