Start by boiling a pot of salted water. Once it’s bubbling away, add the quinoa spaghetti. Follow the package instructions for cooking time. Typically, quinoa spaghetti cooks in about 8-10 minutes. You want it al dente, so don’t overcook! Afterward, drain it in a colander and set it aside, but don’t rinse. The starch helps the sauce cling to the noodles.

While the pasta cooks, grab a large skillet and heat about three tablespoons of olive oil over medium heat. Toss in the grape tomatoes along with a pinch of coarse salt. Sauté the tomatoes for about 5-7 minutes, or until they begin to soften and blister. The juicy sweetness of the tomatoes will release, creating a delicious base for your dish.

Once the tomatoes are soft, add the garlic powder, black pepper, and lemon zest. Stir to combine, allowing those flavors to meld for about 1-2 minutes. The aroma will be nothing short of amazing.

Now, it’s showtime. Carefully add the cooked spaghetti to the skillet with the tomato mixture. Pour in the remaining two tablespoons of olive oil and toss everything together. This will ensure each strand of pasta is evenly coated in the flavorful goodness.

Introduce the capers and pine nuts, giving the dish a lovely crunch and brininess. If you like a bit of tang, this is the moment to drizzle in your tablespoon of balsamic vinegar. If you’re feeling a little bold, sprinkle in the red pepper flakes. Just be mindful of your heat preference!

Finally, toss in the parsley for an extra pop of color and flavor. Plate your lovely quinoa spaghetti, and don’t forget to garnish with additional parsley if desired.