Quinoa Pasta Bowl with Spinach and Roasted Tomatoes

So for my last supper (before I started my Engine 2 Diet) I tried Mavis’ recipe (from The Kitchen Bitch) for Greek Pasta with Roasted Tomatoes, and added my own little twist to it. This could not have been a better choice for my “last supper”. It was so delicious! Even better, it was super easy to make and I typically have all of the ingredients on hand. I will definitely be trying to recreate this the next 28 days Engine-2-diet-style!


  • Handful of cherry tomatoes
  • Cooked chicken or shrimp (I chose neither since I was gearing up for my diet)
  • a handful of fresh spinach
  • One serving of pasta (I chose quinoa)
  • Garlic to taste
  • Olive oil for drizzling
  • Red pepper flake (optional; a couple shakes)
  • Handful of Greek Feta Cheese; cut into cubes
  • Parmesan cheese (if desired on top)
  • Fresh herbs such as basil, parsley or oregano


1. Preheat oven to 400˚F. Cut cherry tomatoes into halves and arrange on a baking sheet. Sprinkle with salt and pepper, chopped garlic, and minced fresh herbs.

2. Roast the tomatoes for about 20 to 25 minutes. When finished, remove the tomatoes from the oven and set aside.

3. While the tomatoes roast, bring a large pot of water to a boil. When the tomatoes are done and the water is boiling, salt the water well and add your pasta. Cook until done.

4. While the pasta is boiling, heat 1 Tbs. of olive oil in a large skillet on medium-high heat. When the oil is hot, add the spinach.When the spinach begins to wilt, add the tomatoes and sauté for 2 to 3 minutes to cook the spinach and warm the tomatoes. Sprinkle the veggies with red pepper flake if you want to add a little spice to your pasta bowl. Add the chicken or shrimp to the skillet to begin warming them through.

5. By this time, your pasta should be finished cooking. Drain pasta reserving some of the pasta water. Add pasta to the skillet with the spinach mixture. Add the feta cheese to the mixture and 1 cup of the reserved pasta water. With the heat turned to medium-low, toss the mixture together, coating the noodles and veggies with the cheese and pasta water. Mix for about a minute, add pasta water as needed to attain the texture you are looking for. Be patient, the feta cheese and the pasta water are going to combine to thicken into a light cheese sauce so continue tossing until the sauce comes together to your liking. Season to taste with salt and pepper. (You won’t need as much salt as usual because the feta cheese is salty.) Add Parmesan cheese on top if desired.


8 responses to “Quinoa Pasta Bowl with Spinach and Roasted Tomatoes

  1. omg this looks good! i can always tear up some pasta.

  2. Perfect last meal!! Yummy!

  3. Love tomatoes, love feta, love spinach, love garlic. Yum! It would be so good with sun-dried tomatoes, too! 🙂

  4. Man, I have GOT to find this quinoa pasta!

  5. That pasta looks so good!! Ive never seen quinoa pasta before but I really want to try it out! Looove any pasta with garlic. So tasty 🙂

  6. I’ve never tried quinoa pasta before, it looks really yummy especially with the toasted tomatoes 😀

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