Tuesday, July 31, 2012


This is a quick and easy salad with substance ...

I made a few substitutions in the original recipe and still
enjoyed the results.  The grape tomatoes didn't split as the cherry ones
would have but that was alright.  I didn't have any bocconcini cheese
so I substituted mozzarella. 


5 cups tri-color rotini vegetable pasta
2 tbsp. olive oil
1 onion, thinly sliced
1 garlic clove, minced
2 cups cherry tomatoes
¼ tsp. hot pepper flakes
¼ tsp. salt
¼ tsp. pepper
4 cups baby spinach
1 cup cubed (½-inch) bocconcini cheese
(or mozzarella cheese)

In a large saucepan of boiling salted water, cook pasta
according to package directions.  Drain, reserving ½ cup of the
cooking liquid.  Return pasta to pot.

In a large skillet, heat oil over medium heat; cook onion and
garlic, stirring occasionally, until softened and golden, about 6 minutes.
Add tomatoes and spices; cook until tomatoes start to split,
about 5 minutes.
Add to pasta along with spinach, cheese and ¼ cup of reserved
cooking liquid.
Cook, stirring and adding more of the cooking liquid as needed
to coat, until spinach is wilted and cheese begins to melt.
I used fresh chopped basil and parsley to garnish.
Yield: 4 servings

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