10-Minute Gluten-Free Pasta Romana with Spinach and Tomatoes

Need a healthy dinner in 10 minutes? This one-pot pasta dish is your answer!

“Romana” flavors refer to the classic Italian combination of tomato, spinach, and garlic. They come together for a simple, fresh flavor.


8 ounces lentil or chickpea fettuccine (4 servings)

1/4 cup sun dried tomatoes chopped

1 Tbsp dried Italian seasoning

2 Tbsps nutritional yeast

1 tsp garlic powder

1 16-ounce bag whole-leaf frozen spinach thawed

1 tomato diced


1. Bring a large pot of water to a boil. Add the pasta and cook until “al dente,” a few

minutes shy of the package directions. Use tongs to remove the noodles and set

aside in a medium bowl.

2. Drain off all but about ½ cup of the pasta boiling water (about ½-inch of water in the

bottom of the pot).

3. Add the sun dried tomatoes, Italian seasoning, nutritional yeast, and garlic powder.

Increase heat to a simmer and cook until aromatic, about 2 minutes,

4. Add the frozen spinach. Cook until hot, about 1 minute.

5. Add the pasta noodles back to the pot, along with the diced tomato. Cook 2 more

minutes, stirring regularly to coat the noodles in the sauce.

6. Serve immediately and enjoy!

Chef's Notes

Pasta Varieties

Use any variety of whole-grain pasta for this recipe. Whole-wheat, chickpea, or lentil

pasta all work. To ensure it’s gluten-free, use a “certified gluten-free” pasta. Choose a

long noodle, such as fettucini, spaghetti, or capellini. This will make it easier for the

ingredients and sauce to mix with the pasta.

Recipe from Plants-Rule

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