Ingredients

The following ingredients have 6 Servings
  • 3 oz about 4 cups baby arugula and baby spinach mix
  • 5 oz gluten-free or wheat pasta
  • 1/3 cup sun dried tomatoes (sliced thin)
  • 2 tbsp capers (drained)
  • 2 tbsp balsamic vinegar
  • 1 1/2 tbsp extra virgin olive oil
  • salt and fresh pepper to taste
  • 2 tbsp freshly shaved Parmigiano Reggiano

Instruction

  • Boil pasta in salted water according to package 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 fresh shaved parmesan.