Quinoa Fusilli with Cherry Tomatoes, Garlic, Basil, and Olive Oil
August 4, 2017
Giving up gluten doesn’t mean giving up pasta! This vegan pasta dish is full of fresh, tasty Italian flavors and is completely gluten-free and dairy-free.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
Directions
1Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the directions.
2While the pasta is cooking, heat the oil in a large nonstick skillet over medium-high heat.
3Add the garlic and pepper flakes and cook, stirring, until fragrant, about 30 seconds.
4Add the grape tomatoes and cook, stirring occasionally, until softened, 6 to 7 minutes.
5Stir in the beans and peas and cook for 1 minute.
6Drain the pasta and add it to the tomato mixture. Cook, tossing, until hot, 1 minute.
7Remove from the heat and stir in the basil, salt, and pepper.
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.