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Pablo’s Quinoa Pasta with Feta and Asparagus

From The Gluten-Free Nutrition Guide by Tricia Thompson, MS, RD 30 minutes prep time | Serves 4 Ingredients: 2 c cooked quinoa pasta (macaroni or fusilli) 9 Tbsp olive oil, divided ½ lb medium shrimp, peeled and de-veined, tail-on ½ tsp minced garlic ¼ tsp cumin ¼ lb asparagus, washed, trimmed to 1-1/2-inch pieces ¼ lb feta cheese, crumbled Pepper Directions: 1. In large bowl, toss hot pasta with 1 tablespoon olive oil and set aside. 2. Wash shrimp. Place in medium bowl with garlic and cumin. Add 2 tablespoons of olive oil. Toss together and set aside. 3. Heat 3 tablespoons olive oil in medium skillet. Add asparagus and saute over medium heat 3 to 4 minutes or until tender. Remove asparagus from heat and place in small bowl. Return skillet to medium heat. Add 3 tablespoons olive oil and shrimp mixture to skillet. Cook 4 to 5 minutes or until shrimp are opaque. 4. Top pasta with shrimp, asparagus, and feta. Season with pepper to taste.

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