Gluten Free Tomato Spinach Penne
If you’re in the mood for some soul-energizing pasta, this dish is IT.
You read that right, soul-energizing. This penne always puts me in a great mood without that sluggish feeling afterward.
This gluten-free tomato spinach penne has been one of my favorite recipes lately. It’s such a simple dish that tastes amazing.
The simplicity of this dish goes hand in hand with the simplicity of the ingredients. I enjoy using gluten-free penne noodles made of only rice and/or corn. The sauce aspect of this dish is made of tomatoes, extra virgin olive oil, and bone broth.
Bone broth is such a gut-friendly ingredient! My favorite bone broth brands are Pacific Foods, Swanson, Bonafide, and Kettle & Fire. I really enjoy bone broth and love to sip some on the side while cooking this dish. Swanson has flavored sipping bone broths that are so convenient and tasty. Their Ginger & Tumeric flavor is the best!
Personally, I love the boost of protein that bone broth provides. Bone broth is so beneficial for not only the gut, but also for skin, hair, nail, and joint health. Here is an article from Kettle & Fire that can give some insight on why bone broth may be something you want to start incorporating in your diet: Bone Broth Article.
You can eat this dish on it’s own but I also love to pair it with some grilled chicken for added protein.
Give this recipe a try and let me know how you like it in the comments. As always, enjoy! 🙂
Gluten Free Tomato Spinach Penne
Ingredients
- 12 oz gluten free penne
- 2 pints baby tomatoes
- 1 cup bone broth
- 3 cups spinach
- 1/4 cup extra virgin olive oil
- 1 tbsp minced garlic
- 2 tsp Himalyan pink salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper flakes
Instructions
- Heat 8 cups of water with a pinch of salt until boiling. Add 12 oz of gluten free pasta to boiling water. Cook for 12-13 minutes or until pasta is cooked through.
- While pasta is cooking, add 1/4 cup olive oil, 2 pints of baby tomatoes, 1 tbsp minced garlic, 2 tsp salt, 1/2 tsp black pepper, 1/2 tsp onion powder, and 1/4 tsp crushed red pepper flakes to a large pan on medium heat.
- Cook tomatoes in pan for ~10 minutes until they soften. Gently press on tomatoes with cooking utensil until they burst.
- Stir sauce mixture and turn heat down to a low simmer.
- Once pasta is done cooking, drain and rinse noodles.
- Add noodles, 1 cup bone broth, and 3 cups spinach to sauce mixture in large pan. Stir until evenly combined.
- Let cook for ~10 minutes on low. Stir again and serve. Enjoy!