I had no plans to post this pasta recipe.
I have been getting a lot of feedback from all of you that you love the gluten-free, Paleo and vegan recipes I post, and this is none of the above. Experimenting with healthy ingredients and techniques is what makes this (cooking, blogging, recipe development, cookbook-writing) exciting and fun, but I am not any specific kind of “-tarian.” So this is a bit of a hodge-podge (much as I am). It is gluten-free, but not casein free, vegetarian, but not vegan, and super-lean and healthy, but not Paleo. Nevertheless, it is a recipe I make for myself (typically for lunch, occasionally for dinner) on a regular basis.
And I love it.
And it’s super-easy.
And it gives me me lots of power before or after workouts.
So I changed my mind.
I made this simple pasta with quinoa linguine; it is hands down the best gluten free pasta. It may sound a little strange if you’ve never come across it, but I assure you that is is delicious, and a fabulous addition to your pantry (it will be high on your love list because it is so good, and very similar to traditional pasta in taste and texture). If you have never tried quinoa pasta before, this simple, satisfying and nourishing dish is a great way to give it a shot.
- 8 ounces quinoa linguine (e.g., Ancient Harvest; or your linguine of choice)
- ½ cup nonfat plain Greek yogurt (I used Liberté Plain Greek Yogurt)
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly cracked black pepper
- ½ cup chopped fresh parsley
- Bring a large pot of water to a boil. Add the pasta, and cook according to package directions for all dente. Remove ¼ cup of the cooking water, and set it aside. Drain the pasta. Set aside.
- Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, lemon juice, oil, garlic, salt and pepper. Set aside.
- Add the drained linguine and half of the parsley, and toss gently to combine. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. Divide among four bowls and serve sprinkled with the remaining parsley.