photo credit: cooking on the side
The good folks at The Church at Covington sent me home with cherry tomatoes and sliced onions after my coupon class last Sunday. I knew I had more than enough to make some pico de gallo. (The pico was yummy with cherry instead of plum tomatoes!) What to do with the rest? A quick, easy, and YUMMY lunch natch! The key here is using what you have and what you like. I think this would be DELICIOUS with some chopped spinach and feta too. Peace, B.
Cook 16 ounces of whole wheat pasta according to package directions. Meanwhile in a skillet, saute the following in a couple teaspoons olive oil: 16 ounces cherry tomatoes (cut in half); 1/2 cup sliced onions; and 2 cloves minced garlic. I left the onions crunchy.
Drain pasta and return to pot. Toss in sauted veggies and 1/2 teaspoon crushed red pepper flakes and 1/4 cup grated Parmesan cheese. Serve with bread and salad.
Cook 16 ounces of whole wheat pasta according to package directions. Meanwhile in a skillet, saute the following in a couple teaspoons olive oil: 16 ounces cherry tomatoes (cut in half); 1/2 cup sliced onions; and 2 cloves minced garlic. I left the onions crunchy.
Drain pasta and return to pot. Toss in sauted veggies and 1/2 teaspoon crushed red pepper flakes and 1/4 cup grated Parmesan cheese. Serve with bread and salad.
