GF Pasta with Lemony Spinach and Parm
Makes 4 to 6 Servings
  • For Pasta:
  • 17 oz. gluten free flour (I used Cup4Cup)
  • 1-1/4 teaspoons xanthan gum
  • 4 oz. water
  • 4 eggs
  • For Spinach Mixture:
  • 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
  1. Using Philips Smart Pasta Maker, make your GF pasta, otherwise skip these first 3 steps:
  2. Use the bucatini (or thick spaghetti) shaping disc. Add flour, xanthan gum, water and eggs to the machine. See Philips Smart Pasta Maker instructions for further information. Once the pasta starts to be extruded, cut into about 9” strands.
  3. Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 3 minutes
  4. Drain pasta, reserving ½ cup of the cooking liquid.
  5. Make your spinach mixture:
  6. Add olive oil into a large heavy skillet, over medium-high heat. Add garlic, pepper flakes and cook until fragrant but be careful not to burn. Add spinach, tomatoes, and lemon zest. Cook until spinach wilts, about 1 minute.
  7. Add 1 cup of cheese, and cooking liquid and cooked pasta. Stir to combine. Season with salt and pepper, if necessary. Sprinkle the remaining cheese on top.
Recipe by Flavor and Friends at