Wholesale brand names pasta spinach konjac noodles organic Rice Pasta

Description
Rice noodles are the second-most common rice product in Asia—the first being rice of course. Regular pasta has more nutrients than rice noodles, but the benefit of rice is that it doesn’t contain gluten. If you or your kids are gluten-sensitive or have Celiac disease, but you crave those traditional pasta dishes, rice noodles are the way to go. Just like quinoa pasta, rice pasta requires close monitoring while cooking. Delicious rice pasta recipes include Aromatic Pork and Noodle Soup, Brown Rice Spaghetti Puttanesca, and Thai Rice Noodles with Chicken and Asparagus. You can find rice pasta right alongside regular pasta in the grocery store, as well as in the Asian food section.

Ingredients

8-ounce package of gluten-free quinoa spaghetti

2 tablespoons olive oil

10- to 12-ounce containers of grape tomatoes or cherry tomatoes

3 garlic cloves, pressed

5- to 6-ounce packages of baby spinach

6 tablespoons finely grated Parmesan cheese, divided

3 teaspoons chopped fresh marjoram, divided

1/4teaspoon dried crushed red pepper

Additional finely grated Parmesan cheese

Instructions:

Step 1
Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup of pasta cooking liquid. Return cooked pasta to same pot.

Step 2
Meanwhile, heat oil in a heavy large skillet over medium-high heat. Add tomatoes; sprinkle with salt and freshly ground black pepper and sauté until beginning to soften and brown in spots, 3 to 4 minutes. Add garlic; stir for 30 seconds.

Step 3
Add 1/4 cup reserved pasta cooking liquid to skillet and stir, scraping up browned bits. Add tomato mixture with juices, spinach, 4 tablespoons cheese, 2 teaspoons marjoram, and crushed red pepper to pasta in a pot; toss over low heat just until spinach begins to wilt, adding more pasta cooking liquid by tablespoonfuls if dry, about 2 minutes. Season to taste with salt and pepper. Transfer to a large bowl; sprinkle with 2 tablespoons cheese and the remaining 1 teaspoon marjoram. Serve, passing additional cheese.

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