Spaghetti Squash Pasta Salad With Basil Dressing Recipe
Ingredients
| 4 ounces spinach fettuccine | ||
| Tomatoes | 1 Cup (16 tbs), chopped | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Chopped basil | 2 Tablespoon, dried | |
| Snipped chives | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), finely chopped | |
| 1 1/2 cups cooked spaghetti squash strands | ||
| Spinach leaves | 1 Cup (16 tbs), washed | |
| 2 3/4-ounce cans sardines in oil, drained | ||
| Cherry tomatoes, for garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Bring a large pot of water to the boil for the pasta.
Cook the fettuccine at a rapid boil for 8 to 9 minutes until al dente.
Drain well.Combine the chopped tomatoes, olive oil, lemon juice, basil, chives, garlic and salt and pepper to taste in a large bowl.
Add the warm pasta to the dressing and toss to coat well.
Add the squash and spinach leaves and toss gently.
Transfer the salad to a serving platter.
Lay the sardines on top of the salad and garnish with cherry tomatoes.
Cook the fettuccine at a rapid boil for 8 to 9 minutes until al dente.
Drain well.Combine the chopped tomatoes, olive oil, lemon juice, basil, chives, garlic and salt and pepper to taste in a large bowl.
Add the warm pasta to the dressing and toss to coat well.
Add the squash and spinach leaves and toss gently.
Transfer the salad to a serving platter.
Lay the sardines on top of the salad and garnish with cherry tomatoes.
Chef
