Friday, June 22, 2007

Kamut & Quinoa Gemelli with Spinach

Kamut & Quinoa Gemelli with Spinach
This is one of those "what's in the fridge" kind of recipes, so feel free to use whatever kind of pasta and whatever goodies you have on hand.

Total cooking time: 20 minutes (mostly for boiling water for pasta)
Serves 6

12oz/340g kamut & quinoa “twisted pair” (looks like gemelli noodles)
1-2 tbsp olive oil
½ red onion, diced
2 cloves garlic, minced
10oz/284g baby spinach
2-3 tbsp pesto sauce
Dash of white wine
Freshly grated parmesan cheese

1. Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente (7-10 minutes depending on the type of pasta). Drain and set aside.

2. When the pasta is almost ready for draining, heat the oil in a large non-stick skillet and sauté the onions and garlic. Once the onions are translucent, add the spinach and toss until wilted. Add the pesto and white wine and toss until most of the liquid is absorbed. Add the pasta to the pan, remove from heat, toss well, taste for seasonings and serve.

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1 comment:

Kamut pasta said...

A healthy and delicious recipe, congrats. Worth trying, without doubt!