Oh boy. This pasta dish is a SERIOUS winner. I am not lying when I say, make this tonight. No, today. It is THAT good.
After feeling under the weather yesterday and eating some really random foods I was craving veggies today. I was also super hungry so I thought I would turn a salad into some pasta! I remember reading a great article about raw foods last year and how to make a great salad by incorporating different flavors and textures, so that was what I was going for today. Before I even continue I will share the secret to tasty, perfectly cooked pasta (brought to you by Auntie D and my Nonna):
1. Make sure your pasta water is salted WELL. It flavors the pasta and somehow is a magical addition.
2. Undercook your pasta by at least one minute. It will continue cooking after draining and there is nothing worse than mushy pasta! I remember my mom taught me that when you bite into a piece it should be white in the middle still.
3. Use plenty of water. You don’t want the pasta cramped in there!
Whole Foods had some amazing produce today and I went a little overboard. What can I say? My body is craving vitamins. Among the tasty rainbow of fun I found some amazing local spinach and zucchini, and from theremy lunch was born! Here it is.
It’s A Salad Pasta!
Serves 2 (but I’m not sharing)
1 medium zucchini, cut into 1/2 inch pieces
1 big handful fresh baby spinach
1 ripe red tomato, seeded and cut into small pieces
4 oz of your favorite pasta.. I chose rotini.
1/2 tablespoon olive oil
2 oz feta cheese
10 grams raw walnuts
dash hot pepper
dash garlic salt
2 tablespoons water
water & salt for cooking the pasta
1. Bring a large pot of water to a boil. Add a good amount of salt (for this amount of pasta I added a tablespoon). Boil pasta according to directions. I cooked the rotini for 4.5 minutes.
2. Meanwhile, heat olive oil in a medium skillet. Once hot, add the zucchini, garlic salt, and hot pepper. Cook for two minutes, stirring often.
3. Once zucchini has softened a bit add 2 tablespoons of water as well as the tomato and spinach. Bring the heat down to medium.
4. Drain the pasta and add to the vegetable mixture. Mix in the feta cheese and serve. To finish, top each bowl with 5 g of walnuts.
The walnuts added the perfect crunch and the cheese the perfect creaminess. Add that to sweet tomatoes, zucchini, spinach and pasta and there is the winning combo! I am serious! PB if you are reading this, I am sorry but the 2nd serving is all mine!!!! Muhahahaha!
Here is a how to version for the visual learners:
While the pasta is cooking…
After enjoying my serving of this salad pasta I washed some amazing red grapes and enjoyed them tremendously. There is just nothing like super fresh produce. Yum!
P.S. I just met HangryPants‘ Mom!!!! Mrs. HP is so sweet and I am so happy I got to meet her!!!
Also, this is hilarious.