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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a nice, hearty salad that can be served as a main course for dinner or lunch. Recipe is from the Chicago Sun-Times. Ingredients:
4 ounces thin lasagna noodles or 4 ounces mafalda pasta |
1 cup broccoli floret |
1 clove garlic |
2 tablespoons tomato paste |
4 tablespoons ricotta cheese |
1 tablespoon balsamic vinegar |
4 tablespoons extra virgin olive oil |
1/4 teaspoon salt |
1/2 teaspoon black pepper |
1/2 cup shredded carrot |
1/2 cup zucchini, quartered and sliced |
2 cups spinach leaves, stems removed |
4 ounces shredded asiago cheese |
Directions:
1. Bring a large pot of water to a boil; add pasta and cook according to package directions- in the last minute of cooking, drop in broccoli to blanch.
2. Drain and rinse pasta and broccoli.
3. In a food processor, puree garlic, add tomato paste, ricotta and balsamic vinegar and process; with machine running, pour in olive oil and process until well mixed.
4. Season with salt and pepper.
5. In a large serving bowl, toss pasta with broccoli, carrots, zucchin, spinach leaves and dressing and top with cheese.
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