Ingredients
1 8-ounce package gluten-free quinoa spaghetti
2 tablespoons olive oil
2 10- to 12-ounce containers grape tomatoes or cherry tomatoes
3 garlic cloves, pressed
2 5- to 6-ounce packages baby spinach
6 tablespoons finely grated Parmesan cheese, divided
3 teaspoons chopped fresh marjoram, divided
1/4 teaspoon dried crushed red pepper
Additional finely grated Parmesan cheese
View the full recipe: Bon Appetit
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