Wednesday, February 23, 2011
For the long weekend, we went to visit my youngest sister M, at her college. It was a lot of fun and we had a great time attending different things in her town. John and I did a wine tasting, and a beer tour of a local brewery. The highlight though was the Chili Festival where we tried at least 20 different kinds of chili! Despite the snow, it was such a fun time!
The worst part of vacation is coming home, right? It is for me. I always leave the fridge pretty bare because I'm always nervous about food going bad. When we got home on Monday night, this was the perfect thing to whip up. Plus, I always make leftovers since it reheats well! Perfect for lunches on Tuesday!
1/2 box of pasta
8 ounces of sundried tomatoes in oil
2 cups baby spinach leaves
1 cup asiago cheese, shredded
Grill the sausages for about 12-15 minutes, about 7 minutes on each side. Meanwhile, cook the pasta according to the package directions. In a small food processor, add the sundried tomatoes as well as one tablespoon of their oil. Pulse for about 30 seconds until the tomatoes are in small chunks. In a large colander, rinse the spinach leaves. Keep them in the colander. Drain the pasta and water over the spinach leaves. This will quickly wilt the leaves but not overcook them. Place the drained pasta and spinach into a bowl. Add the sundried tomatoes and any juice in the food processor and the asiago cheese. Stir well. Top with slices of sausage.
Like I said earlier, you can substitute the sausages for 2 chicken breasts, cooked and sliced, 16 shrimp, or no meat at all! John and I eat it meatless all the time, and it's just as delicious. Also, I've used regular spinach since it's mostly cheaper, and chopped it up into "baby" size pieces. The flavor tastes the same, and I save a bit of money!
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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