TheStorkFork

Ever have lasagna noodles around and don't want to make lasagna? Ever made lasagna and had pasta left over? Well here is what you've been waiting for - a quick, easy, nourishing, and satisfying pasta salad that is great for both dinner and to have in the fridge.

Nappy Noodle Lasagna Salad

-1/2 lb new, or leftover lasagna noodles, cut in triangles

-2 cups peas

-1 yellow zucchini, chopped in 1/4 moons

-2 cloves garlic

-cracked red pepper, 1 tbsp

-2 tbsp olive oil

-2 cups cherry tomatoes

-2 basil leaves, julienned

-3 pinches salt

*Cook, or re-heat (briefly in boiling water), lasagna noodles.

*In another pan, add the olive oil over medium high heat, and add garlic and red pepper (if you like a low/subtle heat, you can add the pepper later in the dish) until garlic starts to turn light golden brown, about 3 minutes.

*Add peas, zucchini, and cherry tomatoes to the pan for a quick saute. Add the salt to help release some of the liquid from the vegetables. This should take another 5 minutes.

*Add noodles in pan, about 25 seconds.

*Put in bowl, with a kiss of olive oil.

*Add basil as garnish.

Nappy Noodle Food Fact:

Adding zucchini (summer squash) to almost any dish is a great way to pack in extra nutrients. It is a good source of Thiamin, Riboflavin, Niacin, Vitamin B6 and Phosphorus, as well as Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Magnesium, Potassium, Copper and Manganese. But don't forget about those peas and tomatoes!

Stork Fork Food Tip:

With any pasta based dish, always add a bit of pasta water to the liquid of the sauce. The starch of the pasta water has the amazing ability to pull together the flavors of the sauce. This, along with the kiss of olive oil at the end, are two of the biggest "x-factors" in Italian cooking.