Since we all have been eating realllly healthy and getting ready for spring break we decided to keep it going even at our family dinners and this healthy, amazingggly delicious dinner is what we came up with (measurements for following was enough for all 7 of us with only a bowl of the pasta left over):
Tomato Salad:
- 6 tomatoes (sliced)
- 1 clove diced
- 3 balls of fresh mozzarella
- 1 small package of basil
- olive oil
- salt/pepper
- balsamic glaze or vinegar for dressing
FIRST! DICE&SLICE: Tomatoes, garlic and basil
Do it like this, if you want this:
1. Place sliced tomatoes on a plate with a few drizzles of olive oil, diced garlic clove, add a few dashes of salt, and sprinkle with half of the diced basil.
2. Next, slice the fresh mozzarella to top tomato slices and finish with a few dashes of salt and pepper along with the rest of the diced basil.
3. Cover and place in the fridge until ready to serve. Don't forget to top with balsamic before putting it on the table!
*the longer the tomatoes sit covered in the fridge, the more flavor they will marinate in and absorb*
THE MAIN DISH
WHAT YOU NEED & HOW YOU DO IT:
-1 box whole grain rotini pasta
-2 bags of baby spinach
- 4 cloves diced garlic
- Olive oil
- 1 jar sun dried tomatoes
- medium container of fresh kalamata olives
FIRST! Fill your water pot, salting and turning it on to boil.
1. 1. DICE&SLICE: the garlic and kalamata olives while you wait for the water to boil and start sautéing the spinach. After you finish the garlic, add that and some olive oil to a pan and cook until they begin to brown and add in washed spinach. Let the spinach cook and reduce then shut heat.
2. Drain half of the oil from sun-dried tomatoes and add the rest to the spinach and garlic. Cut sun-dried tomatoes then add those to spinach as well as diced olives.
3. Once pasta is cooked (about 10 minutes) drain and mix in spinach and sun-dried kalamata sauté. Dish it up and serve! (top with parmesan cheese if you want)
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