Pasta a la Moa

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Pasta a la Moa

Pasta a la Moa


  • 16 oz whole wheat pasta
  • ½ red onion, sliced
  • 3 tablespoons garlic, finely minced
  • 3 cups grape tomatoes
  • 5 oz baby spinach
  • 1 cup Moa
  • ¾ cup Parmesan, grated
  • 1 teaspoon red chili flakes
  • salt and pepper to taste
  • olive oil OR coconut oil
  • ¼ cup fresh basil, julienned

*Use organic whenever possible!


  1. Fill large pot with water and bring to a boil. Add 1–2 teaspoons salt and pasta. Cook pasta until al dente. Save 1-2 cups of pasta water and set aside. Drain pasta and set aside.
  2. Bring large pan to medium-high heat. Add 1–2 tablespoons of oil of choice. Add onions and garlic. Cook until slightly caramelized. Add grape tomatoes and cook until slightly blistered and softened. Smash half the tomatoes to release the tomato juice. Then add chili flakes, salt, and pepper and mix all together.
  3. Turn heat off and toss in cooked pasta and baby spinach. Once spinach has slightly wilted, add Moa and toss pasta dish until evenly mixed. Then add Parmesan and toss pasta until thoroughly mixed. If you prefer your pasta to be “saucier” simply add more MOA or the reserved pasta water until you reach your desired consistency. Top pasta with fresh basil and serve. ENJOY!



From the kitchen of ARIIX Representative Shaina Truman




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Showing 2 comments
  • Larry Phipps

    Great plan for a nutritious meal. I modified it to use a Quinoa-based pasta, although sprouted grains are now showing up on grocery shelves. Keep the ideas coming!

    • ariixeditor

      Excellent point, Larry. Quinoa is a wonderful and healthy idea as well. Thanks for commenting!

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