Nothing ground breaking in this recipe, but it was a tasty make-ahead for a crazy night, and the leftovers are great too.
1 pound of Fettucini
16 ounces of grape tomatoes, cut in half
3 medium zucchini, cut into cubes
1 cup of baby spinach, roughly chopped
1/2 cup fresh basil leaves, minced
1/2 red onion, diced
1/2 cup olive oil
1/4 cup red wine vinegar
zest of one lemon
1 tablespoon kosher salt
1 teaspoon fresh cracked black pepper
In a large bowl, combine all of the ingredients except for the pasta and spinach and mix well.
Break the dried fettucini into three pieces before boiling, and cook until al dente.
Drain the fettucini and while still steaming hot, pour it over the tomato/zucchini/herb mixture and let it sit for a minute or two. Then toss it together, allowing the hot pasta to "cook" the mixture a bit.
Either let it sit till room temperature, or cool in the fridge until about a hour before serving.
Then toss in the spinach right before serving, so it doesn't wilt too much.
Enjoy!
No comments:
Post a Comment