Quinoa Spaghetti







one packet of quinoa spaghetti, 1 pound
olive oil
5 garlic cloves, minced
1 big bunch of fresh spinach, chopped
1 bunch of fresh asparagus, ends trimmed and chopped about an 1-inch pieces
1 lemon zest and juice
3/4 cups pignolis (toasted)
sea salt and pepper
Parmigiano Reggiano (shaved)

Boil water with salt in a large pot and cook pasta al dente. Toast pignolis in a pan careful not to burn, set aside. In a sauté pan, heat the olive oil, sauté garlic, then asparagus until they crisp. Add the chopped spinach and the lemon zest, cook just for a little while, until wilted. Do not over cook. Add the lemon juice, salt, pepper, and pignolis. Toss well with the pasta and serve with Reggiano.

It’s a perfect spring lunch or dinner. Good healthy food with a refreshing taste. It’s a base to make it your own, changing or adding more fresh veggies. I like the crispiness of the asparagus, the crunchy toasted pignolis, the citron of the lemon and the big shaves of parmigiano.


  1. simy bendayan says:

    estas recetas son sonas ricas y facil de preparar. Gracias

  2. Dear Debra, I bought it at the Whole Foods.

  3. Where, or where, did you find quinoa spaghetti?

  4. I love everything about your quinoa spaghetti- reminds me that Spring is here ;-)

  5. Hola Vero, los compre en el Whole Foods son sanos y sabrosos. xo

  6. No he visto esos spaguetti de quinoa, dónde los compraste?
    Se ve tan rico.
    Besitos y feliz fin de semana,

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