Brown Rice Fusilli with Spinach and Cherry Tomatoes



Boil water and cook brown rice pasta according to package directions. Drain pasta and return to pot (turn stove off).

Place oil and garlic in a large saucepan over medium heat for 2 minutes. Add in tomatoes, salt, dried oregano, dried basil, and crushed red pepper flakes and let simmer for 5 minutes. Add handfuls of spinach to the pan, stir and allow to wilt before adding more. Add more extra virgin olive oil as needed to create enough sauce to coat all veggies, as well as the pasta. Taste and add salt and pepper if needed/desired.

Pour the cherry tomato and spinach sauce over pasta. Mix gently combine the pasta and sauce. Serve topped with fresh basil and cheese or nutritional yeast flakes. Enjoy!

This goes great with my Gluten-Free Sun-Dried Tomato Turkey Meatballs!

2 Comments on “Brown Rice Fusilli with Spinach and Cherry Tomatoes

  1. Kelli, I love your website! I am excited to try your recipes, they look yummy and so healthy! I made a list today and will be heading to the store later. Thanks so much for doing this!

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