Tuesday, October 2, 2012

Pasta Fresca- with and without pasta.

Same Recipe, two different versions!

Have a great recipe but want to make it more versatile for different eating habits? This recipe is a great example of how you can take one idea and make it into two totally different recipes. I wanted to make Pasta Fresca but I didn't want to exclude Paleo- eater Carly from an amazing dinner. So I present to you: Pasta/ Chicken Fresca. This is a mock recipe of the Pasta Fresca at Noodles & Company. Its a pretty simple recipe and is a huge bang for your buck. I ended up combining both of these dishes to make a delicious chicken pasta dinner!

Pasta Fresca

What you need:
- 2 teaspoons extra virgin olive oil
- 2 1/2 cups pre-cooked farfalle pasta (I used rigatoni)
- 2 roma tomatoes, cubed
- 1 tablespoon diced red onion
- 1 ounce baby spinach (I used Basil)
- 1/4 cup fresh garlic, minced
- 1/4 cup balsamic vinegar
- 1/4 cup sweet white wine
- 1 cup olive oil
- Salt and pepper 

Fresca Sauce: Mix garlic, salt, balsamic vinegar, olive oil, and white wine.

In a very hot saute pan add 2 teaspoons of olive oil, precooked pasta, tomatoes, onions, and a little salt and pepper. Sear noodles, stirring occasionally until steaming hot. Add spinach and fresca sauce. Toss to combine. Serve with shaved Parmesan or feta cheese. 

*** To make the chicken dish, slice pieces of chicken with the veggies, cook in pan on top of olive oil for 8 minutes, add dressing mixture and let simmer, stirring occasionally, for 5 minutes.***

I added some eggplant to the mix in the no carb chicken dish.

I served the pasta with Lemon Ricotta Bruschetta (recipe to come!)

Hope everyone has a wonderful week!

 Do you have any recipes that you can make two separate dishes with?