Olive Oil and Herb Gluten-Free Pasta with Quinoa Breadcrumbs

Olive Oil and Herb Gluten-Free Pasta with Quinoa Breadcrumbs

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4 to 6 servings
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Prep Time

15 minutes
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Cook Time

40 minutes

With the right ingredients, you can feel good about enjoying the occasional pasta dish. This one avoids inflammatory gluten and is generously drizzled with olive oil and studded with olives, two superstar ingredients for heart health. Olives and their oil are rich sources of monounsaturated fats and antioxidants and have been found to reduce the risk of cardiovascular diseases.  

Ingredients

  • ⅓ cup quinoa, rinsed and drained
  • ⅔ cups of water 
  • 3 garlic cloves, minced
  • ¼ teaspoon sea salt
  • 1 cup Italian parsley, minced
  • ½ cup dill weed, minced
  • ⅓ cup Castelvetrano olives, pitted and halved 
  • 1 bunch broccoli rabe, stems chopped, leaves and florets left whole
  • 8 ounces preferred gluten-free pasta (such as quinoa pasta)
  • 10 anchovy fillets
  • 1 pasture-raised egg yolk
  • 1 large lemon, zested and juiced 
  • ½ teaspoon red chili flakes 
  • ¼ teaspoon freshly ground black pepper 
  • ½ cup olive oil 
  • Salt to taste (optional)
     

Preparation

  1. Begin by making the quinoa breadcrumbs. In a small saucepan, bring water to boil and add quinoa. Lower heat and cook, covered, for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat. 
  2. Preheat the oven to 400°F and line a baking sheet with parchment paper. Mince garlic and place in a small bowl along with sea salt. 
  3. Add parsley, dill, and olives to a separate small bowl, mix together, and set aside. 
  4. Transfer quinoa to the prepared baking sheet. Spread quinoa in an even layer and bake for 25 minutes stirring every 5 to 10 minutes to avoid the quinoa from burning. 
  5. When quinoa is toasted and golden, remove from the oven and transfer to the bowl with garlic and salt. Stir to combine.  
  6. In a large pot, boil water and cook the pasta according to the brand’s instructions. Chop broccoli rabe and add to the boiling pot 3 minutes before the pasta is ready. Drain pasta and broccoli rabe, but reserve ½ cup of the cooking liquid. 
  7. Meanwhile, mash anchovies to a paste using the side of a knife. Add to a large mixing bowl with the egg yolk, lemon juice, zest, chili flakes, black pepper, and olive oil, and mix well to incorporate.
  8. Add pasta and broccoli rabe into that large bowl with the egg mixture, along with the reserved pasta liquid, and mix well. Fold the herb and olive mixture into the pasta bowl and add more salt to taste. Serve immediately.

 

Begin by making the quinoa breadcrumbs. In a small saucepan, bring water to boil and add quinoa. Lower heat and cook, covered, for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat. 

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Mince garlic and place in a small bowl along with sea salt. 

Add parsley, dill, and olives to a separate small bowl, mix together, and set aside. 

Transfer quinoa to the prepared baking sheet. Spread quinoa in an even layer and bake for 25 minutes stirring every 5 to 10 minutes to avoid the quinoa from burning. 

When quinoa is toasted and golden, remove from the oven and transfer to the bowl with garlic and salt. Stir to combine.  

In a large pot, boil water and cook the pasta according to the brand’s instructions. Chop broccoli rabe and add to the boiling pot 3 minutes before the pasta is ready. Drain pasta and broccoli rabe, but reserve ½ cup of the cooking liquid. 

Meanwhile, mash anchovies to a paste using the side of a knife. Add to a large mixing bowl with the egg yolk, lemon juice, zest, chili flakes, black pepper, and olive oil, and mix well to incorporate.

Add pasta and broccoli rabe into that large bowl with the egg mixture, along with the reserved pasta liquid, and mix well. Fold the herb and olive mixture into the pasta bowl and add more salt to taste. Serve immediately.

Nutritional Analysis (per serving): Calories: 561, Total Fat: 34g, Saturated Fat: 5g, Cholesterol: 51mg, Fiber: 4g, Protein: 10g, Carbohydrates: 57g, Sodium: 604mg, Sugars: 1g  

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