Red Wine Quinoa Pasta

Red Wine Quinoa Pasta/></p> <p style=

I’ve been wanting to try this recipe for red wine pasta that I came across in Real Simple for quite some time now. So, on my way home yesterday I stopped into my local wine shop and asked for their cheapest bottle of red (turns out my roommate and I often purchase the magnum size of their cheapest red – we call this living on a budget in Brooklyn).

The recipe was simple enough (pun intended?) and my friend Nicky thought it was pretty tasty:

Nicky enjoying red wine quinoa pasta

We did both agree that it needed a bit of a kick so I added a few squeezes of actual lemon juice and a dash of garlic pepper and this seemed to do the trick. The only other change I made to this was using quinoa linguini instead of regular linguini. Sadly, the key ingredient – the red wine – was not a very apparent flavor in the dish. Maybe next time, I need to shell out some more dollars and invest in a slightly more flavor-packed bottle?

Here is the Real Simple recipe:


  • 1 pound dried linguine
  • 2 tablespoons kosher salt
  • 1/2 bottle (1 1/2 cups) red wine
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/3 cup (2 ounces) shaved Romano
  • 1/2 teaspoon black pepper, preferably cracked
  • 1 teaspoon grated lemon zest


  1. Bring a large pot of water to a boil. Add the linguine and salt and cook for 7 minutes.
  2. As the linguine cooks, bring the wine to a simmer in a small saucepan. Drain the linguine and return it to the pot. Pour the wine into the pot with the pasta and place it over medium-high heat. Cook, tossing occasionally, until the wine is almost completely absorbed, about 5 minutes.
  3. Remove from heat, add the oil, and toss. Divide the linguine among bowls and sprinkle with the Romano, pepper, and lemon zest.

red wine quinoa pasta ingredients

(fancier bottle of wine pictured here)

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