Aaaand we’re back! I’m now a happily married woman as opposed to a happily engaged woman. Our trip to Mexico was AMAZING and one I will never ever forget. Every single shot at the wedding is full of smiles and utter joy. And I’m not talking about just me – because I do tend to smile a lot – but everyone there was smiling and having a good time. Ahh…wedding bliss
Okay, now to more serious issues: Food. The title to this post seems a little odd. You’re probably imagining a bowl of spaghetti noodles with dressing and a few croutons tossed in. Maybe it should be called Baked Veggies On A Bed Of Spaghetti Noodles…because really that’s what I did.
Yesterday I found myself with the task of using leftover spaghetti noodles from the night before (I made a really nice creamy tomato sauce with tons of vegetables and too many noodles – why is it still hard for me to determine the right amount of noodles?). Of course I could have made another sauce to pour over the noodles but I seem to prefer variety in my daily meals. So if you ever find that you have tons of noodles leftover and you don’t want a repeat from the night before then try a Warm Spaghetti Salad:
Cooked spaghetti noodles
Tomato sauce, I used Ragu
Baby spinach, coarsely chopped
Mushrooms, thickly sliced
Grape tomatoes, cut in half
Red bell pepper, cut into bite size pieces
Bits of artichoke hearts
Fresh ground pepper
Preheat the oven to 350F. Place the noodles in a greased baking pan and pour a bit of tomato sauce over them – you don’t need to mix the sauce into the noodles unless you want to. In a bowl mix all the veggies together and then toss with the olive oil, oregano, balsamic vinegar, and pepper. Spread over the noodles, top with grated cheese and bake for about 20 minutes.
All portions and amounts are to taste and liking. I didn’t measure anything, just eye balled how much I thought I would want to eat. The amount of time you bake this also is up to you. I just chose 20 minutes because I wanted the veggies to still be slightly crunchy…like a salad. I think next time I’ll add beans or chick peas for added protein.