It’s pasta with a salad on top. A light yet creamy balsamic sauce hugs the noodles. The greens wilt, the tomatoes barely soften, and the cheese melts as the salad and pasta become one.
- Balsamic Vinaigrette
- 1/2 c. olive oil
- 3 tbsp. balsamic vinegar
- squirt of honey
- generous pinch of kosher salt
- freshly cracked pepper, to taste
- 16 oz. whole wheat fetuccinni
- 2 large handfuls of spinach/spring mix
- 2 large handfuls of cherry tomatoes
- 1/2 c. heavy cream
- kosher salt
- feta or goat cheese
- Make vinaigrette. Combine all ingredients in a bowl. Whisk well until emulsified (oil and vinegar become one). Set aside. This can be made up to a couple days in advance and stored covered at room temperature.
- Make pasta. Bring a large pot of water to a boil. Just before the water boils, heavily salt. Add noodles and cook according to the package.
- Meanwhile, chiffonade (or thinly chop) greens. Half or quarter cherry tomatoes depending on their size. Set aside.
- Strain pasta reserving a bit of the liquid in the pan (about 1/4 cup or so). I strain pasta in the pan, using a chefs knife to catch the pasta but let the water through.
- If not already, add pasta back into the pan. Pour balsamic and heavy cream over the pasta. Salt to taste. Turn heat back on to medium high and gently stir noodles until the sauce hugs the pasta, about 2-3 minutes.
- Plate. Top with greens, tomatoes, and feta (or goat cheese). Serve warm.