Quinoa Fusilli with Cherry Tomatoes, Garlic, Basil, and Olive Oil - JJ Virgin

Quinoa Fusilli with Cherry Tomatoes, Garlic, Basil, and Olive Oil

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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

Ingredients

12 oz. quinoa fusilli pasta

1/4 cup olive oil

4 garlic

1/4 tsp crushed red pepper flakes (or more to taste)

2 pints grape tomatoes, halved

1 (15 oz.) organic no-salt-added cannellini beans, drained and rinsed

1/2 cup organic green peas, cooked

1/2 cup thinly sliced fresh basil

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

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.

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Nutrition Facts

Calories416 calories
Sodium222 mg
Protein10 grams
Total Fat16 grams
Saturated Fat2 grams
Total Carbohydrates63 grams
Dietary Fiber8 grams