Ingredients
3ozbaby arugula and baby spinach mix,about 4 cups
5ozgluten-free pasta,or wheat pasta
⅓cuptomatoes,sun-dried, sliced thin
2tbspcapers,drained
2tbspbalsamic vinegar
1½tbspolive oil,extra-virgin
salt and fresh pepper,to taste
2tbspParmigiano Reggiano,(Parmesan cheese) freshly shaved
Preparation
Boil the pasta in salted water according to the package’s directions. When done, drain, and rinse under cold water.
In a large bowl, combine the pasta, baby greens, sun-dried tomatoes, capers, olive oil, vinegar, salt, and pepper.
Toss well, then just before serving, top with freshly shaved parmesan.
