Last night I felt like something very light, healthy and easy. I decided to start out with some light egg noodles I had left over, along with a small amount of ziti also left over. While my pasta was cooking, I looked to see what vegetables I had in my fridge.
I found some leftover grilled corn on the cobb, so I cut off the corn and started my bowl of ingredients. I love Vidalia onions, so I cut one up, sauteed it in a little olive oil, and added it to my collection
I found a really cool box of multi-colored cherry tomatoes , so I cut them up and added them to the bowl.
And if you haven't noticed, because I love artichoke hearts more than anything, I tend to add them to most of my meals.... and tonight was no exception (1 can of artichoke hearts, quartered). In they go.
I also decided to finely chop two cloves of garlic and add them because it seemed like a flavor that would naturally go well with everything else.
My plan was to totally stay away from cheese tonight, but I buckled when I saw a block of feta. Turns out it was "lite" which made me feel better. Crumble and add to the bowl.
Once the pasta is done, I drain the water out and dump it into my bowl of ingredients. I found some fresh spinach and decided to toss that in as well. As for a sauce? Drizzle some olive oil and add a couple of splashes of white wine. Cut up fresh basil and gently stir.
Last but not least, a good amount of fresh basil - chopped, salt, pepper, crushed red pepper and a handful of pine nuts. Ta dah......
Perfect light summer dinner. As for the title of this blog? Well, it started out as a hot pasta dish, but by the time I finished doing my thing, it had become cold.....ergo pasta salad! Delish.