Sometimes cooking can be a real pain in the _ _ _ _ especially when you’re tired, or in a hurry. This is a great little recipe for just those moments. It’s fast, easy and seriously tasty! Try it–you’ll like it!!!
FRESH SPINACH AND TOMATO SALAD WITH PENNE PASTA IN A PARMESAN OLIVE OIL, LEMON-GARLIC DRESSING
3/4 pound penne pasta or small rigatoni
1 bag fresh, organic baby spinach
2 large, ripe tomatoes (diced)
3 cloves fresh garlic (crushed)
3/4 cup fresh shredded or shaved parmesan cheese
1/4 teaspoon sea salt
course black pepper to taste
1/4 cup olive oil
1 large fresh-squeezed lemon
3 fresh basil leaves (minced)
LET’S GET COOKING!
In a stock pot boil water to cook the pasta. Cook according to directions (al dente).
While the pasta is cooking, put the spinach, 2 cloves crushed garlic, the parmesan cheese, and the tomatoes in a large salad bowl. Toss.
After the pasta has cooked, drain it and let cool for 10 minutes. If you put the HOT pasta in the spinach salad, the spinach will wilt. Once cooled add the pasta and toss. Set aside and whip up the dressing.
In a mixing bowl, place the olive oil, 1 clove crushed garlic, juice from the lemon, basil, salt and pepper and whisk until fully mixed. You may want to add more salt and pepper, but keep in mind parmesan cheese is salty, so be careful adding salt. Pour the dressing over the salad, and toss.
Serve with a warm slice of sour dough french bread and a glass of Chardonnay and voila! You’re tummy will be happy!
Brittany resides in beautiful Santa Barbara, California, and may be contacted for events, private parties, weddings, cooking classes, and craft and catering services via her website: