1 lb. quinoa pasta
1 lb. arugula
4 large tomatoes or grape tomato equivalent (these are the best here!)
1 bulb fresh garlic
1 tbsp. olive oil or steam sauté in pure water
2 tbsp. olive oil (or Superbroth)
Sea salt and pepper to taste
Step 1) Prepare the pasta as directed.
Step 2) While pasta is cooking, peel, cut, and sauté the garlic in 1 tbsp. olive oil (or steam sauté with Superbroth) and ½ tsp. sea salt, adding tomatoes cut to your preference near the end (tomatoes should be warmed, but retain their shape and color).
Step 3) Add cooked pasta to pasta bowl, mix in 2 tbsp. olive oil (or 4 tbsp. Superbroth), place arugula on pasta and pour the garlicky tomato sauce on top; mix all the contents well and enjoy, try with a nice glass of red wine and Nutballs.
Suggestion: Enjoy with sautéed or grilled hot banana peppers too. They are an easy and delicious way to enjoy these Superfoods superstars. Heat 1-2 tbsp. of olive oil to a low-medium sizzle and throw in some chopped garlic and a few peppers—they are ready when they are soft. Similarly, you can steam sauté peppers with a bit of Superbroth and/or white wine.
Alternatives: Quinoa pasta is versatile, for another versatile “pasta” you can use thinly sliced zucchini—it is great, try it for a raw “pasta” dish. Some awesome raw blender (throw all ingredients into blender for 1-2 minutes just prior to serving) sauces for both quinoa and zucchini pasta include:
Pesto: ½ cup (or a bit more) garlic, 1 cup pine nuts, 2 cups walnuts, 2 ½ cups basil, 2 tsp. sea salt, 2 tbsp. olive oil
Cilantro: 2 cups cilantro, 1 cup walnuts, 1 cup pine nuts, ½ cup lime juice, 2 tbsp. olive oil, small thumb sized piece of ginger
Marinara: 3 cups diced tomatoes (cherry or plum best), ¼ cup minced garlic, 1 cup basil, ½ cup red bell pepper, 2 tsp. sea salt, 2 tbsp. olive oil, ¼ cup red wine, ½ cup shallots