This is an unbelievably flavorful pasta meal that I adore. Do not get this pasta confused with the typical heavy tomato sauce spaghetti dish. This is very light, but even so….every ingredient explodes in your mouth. The balsamic adds the perfect layer of taste.
I used to make a very similar version of this recipe before my clean-eating convert. That recipe had a lot of unnecessary and unhealthy ingredients such as pre-shredded processed mozzarella cheese, white flour pasta and I served it with a side of garlic butter saturated breadsticks. Once we changed our diets, I realized that I could easily change this recipe and make it healthier and cleaner. I substituted quinoa pasta for regular white flour pasta. Quinoa is an amazing super grain and it adds nutrition as well as being delicious. It cooks up perfectly Al Dente. I also left off the cup of processed cheese that the original recipe called for and chose to add a dab of high quality grass fed parmesan cheese to the top instead.
This is super simple and an easy dish to prepare. The hardest part is chopping the fresh Roma tomatoes, but I totally believe that you must use fresh tomatoes instead of canned. It simply makes for a more fabulous dish. I hope you’ll give this recipe a try and start your clean eating convert in 2014.
|Bruschetta Quinoa Pasta.....Clean and Fabulously Flavorful|| |
- 1 Box of Ancient Harvest Quinoa Pasta
- 2 Tbsp. of organic cold-pressed extra virgin olive oil
- 1 small bulb of organic garlic, crushed (Yes, the whole bulb. If you must decrease…. go ahead.)
- 8-10 Organic Roma tomatoes, seeded and diced
- ¼ Cup of fresh basil, cut into ¼ inch strips
- ½ Cup of dry white wine (I used Pinot Grigio)
- 3 Tbsp. of high quality balsamic vinegar
- ½ Tsp. of ground pepper
- ½ Tsp. of Real Salt or sea salt
- ¼ Cup of grass fed parmesan cheese, grated at a garnish
- Chop tomatoes and basil and set aside.
- Cook Pasta according to directions. While pasta is cooking, heat olive oil in a large skillet over medium to high heat and then add garlic to the skillet.
- Sauté until lightly browned, reduce heat to low, add tomatoes to the skillet and the next 4 ingredients.
- Simmer on low for 5-7 minutes until ingredients are heated through. Do not overcook the tomatoes…. Make sure that they are still a bit firm and not mushy. Add salt and pepper to taste.
- Drain pasta and place in a pasta bowl. Pour tomato mixture over pasta; sprinkle with parmesan cheese.
- Serve immediately with sprouted grain bread, toasted with extra virgin olive oil and garlic.