GF Pasta with Lemony Spinach & Parm
Well, this Gluten Free pasta concoction with Lemony Spinach & Parm will make your shell and soul smile. It’s worth trying.
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Ingredients
- 17 oz. gluten free flour (I used Cup4Cup)
- 1-1/4 teaspoons xanthan gum
- 4 oz. water
- 4 eggs
- ⅓ cup olive oil
- 3 garlic cloves, minced
- 1 teaspoon red crushed pepper flakes
- 9 oz. fresh baby spinach, washed and dried
- 8 oz. cherry tomatoes, halves
- grated lemon zest from 1 lemon
- 11/4 cup freshly grated Parmigiana-Reggiano, divided
- flaky sea salt, to taste
- freshly ground black pepper, to taste
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