Gluten Free Pasta with Pepper


Super simple.

So much so, it almost seems silly to write out a recipe, but use this as a reminder not to over think things all the time. So often the simplest of dishes, dare I say more often than not, are the best!

Serve this up on a weeknight when the cupboards are bare, your CSA box isn’t delivered until tomorrow and you have no desire to hit the grocery store.

This dish is absolutely about the pepper, so go as heavy-handed as you like. You are meant to feel the heat!



1 box quinoa spaghetti (or other gluten free spaghetti or fettuccini)

1 clove garlic

2 TB olive oil

3 TB butter

1-2 heaping teas fresh cracked black pepper

1/2 cup grated Parmesan cheese


Bring large pot of generously salted water to a boil, cook pasta to al dente.

Heat large sauté pan over med-high heat. Add olive oil.

Lower heat to medium-low add butter and garlic and pinch of salt. Add pepper when butter melts and starts to foam.

Remove pan from heat.

Add cooked pasta and Parmesan cheese to pan. Toss over low heat until cheese melts.

Top with more cheese and drizzle of good olive oil.



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