Vinaigrette:
Olive Oil
Juice of 1 lemon
Zest of 1 lemon
1/2 teaspoon Dijon mustard
1/2 tsp minced garlic
salt/pepper to taste
Combine thoroughly.
Cook pasta of choice. Combine with vinaigrette, with add-ins of your choice.
I used:
1 can white tuna, drained
1 can artichoke hearts, diced
feta
arugula
Rotini pasta
Also:
Chicken
julienned carrots
celery
tomato
bow-tie pasta
feta
Spinach
Really good, and an easy way to use up leftovers.
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