Friday, September 17, 2010
John has always been a huge fan of sun-dried tomatoes. Not me! But, since we met I have actually started to enjoy them, so this recipe is perfect for that.
I'm going to call it Cheesy Pasta Salad. I found it in the Shredded Asiago package, but modified it...here it is with my modifications.
Cheesy Pasta Salad
1 box of pasta
1-14 ounce jar of sun-dried tomatoes
2 cups of baby spinach
1 cup of asiago cheese (shredded)
1/2 cup of mozzarella cheese (shredded)
First, boil the pasta according to package instructions. At this time, take the sun-dried tomatoes out of their oil and throw them in a bowl of hot water. Let them sit while the pasta is cooking. This may seem weird but they will be softer if you let them sit. Once they are soft, throw them in a food processor and chop them until they are bite-sized. When the pasta is cooked, drain the pasta BUT reserve a few tablespoons of hot water. Mix the sundried tomato oil, reserved pasta water, hot pasta, spinach, and sun-dried tomatoes. The spinach will wilt from the heat of the pasta. You can also substitute the spinach for peas, it comes out just as good. Once that's well-mixed, add the cheeses and stir. Then, serve!
This easily made about 6 servings. John and I each had dinner plus two lunches. The thing I liked best is you get some veggies in here without making an additional vegetable. Also, it was done in 30 minutes.
That's my perfect weeknight dinner!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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