Pasta Fresca

I did something crazy.  I made a pasta dish with white pasta.  And I liked it. I usually cook with whole wheat pasta and have grown quite fond of it’s taste and texture, but sometimes it can be a little hard on the tummy.  Not something you want the night before your first ever race, which was the occasion for this dish.

Another thing I like?  Noodles and Company.  Mmmm carby.  My favorites there are the Pasta Fresca and Bangkok Curry.  Pasta Fresca seemed more appropriate and simple for this occasion. I searched a few recipes online and settled on one that seemed just right.  And it was.  Cutting back on the olive oil and using whole wheat pasta will make this a healthy addition to your carb-lovers collection.  Oh and you could also use shrimp instead of chicken (or use both!).  I usually order shrimp as my protein when I get this from Noodles and Co.

 

Pasta Fresca
from Ali at Gimme Some Oven

Ingredients
-12 oz. pasta (I used fettucine)
-2 tsp. extra virgin olive oil
-4 cloves garlic (I used 2)
-3-4 roma tomatoes, diced (I used 3/4 of a can of Roma tomatoes instead)
-half a red onion, diced
-1 lb. chicken breast, cooked
-1 oz. baby fresh spinach
-freshly grated parmesan

for the Viniagrette:
1/4 cup olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. white wine
2 Tbsp. fresh parsley, finely chopped
1/2 tsp. salt

Directions

In a small bowl, whisk together vinaigrette ingredients. Meanwhile, in a large pot, boil (well-salted) water, and cook pasta al dente according to package instructions.  Drain.

In a large skillet, heat 2 tsp. olive oil over medium-high heat.  Add garlic, and sauté for one minute.  Then add in the tomatoes, onion, cooked pasta and chicken. Continue sautéing for 5 minutes until the pasta just slightly begins to brown.

Then add in the spinach and vinaigrette, and continue stirring and sautéing for another 3-5 minutes, until the spinach begins to wilt.

Remove from heat and serve, garnished with Parmesan or feta cheese.