I’m only kind of cheating by posting this dinner. See, the only actual CSA veggie is the small amount of spinach in the pasta. While we did get cucumber and basil this week, I used the cucumber and basil I bought at the Farmer’s Market on Saturday. I started out just making our summer staple “red, white & green” (as it is named on the menu at a restaurant we used to go to and first had this dish) with some yummy bread, but then I realized that I needed to use the salad spinner and it had spinach in it. So I added pasta tossed with spinach to tonight’s meal.
I boiled angel hair pasta and chopped up the spinach. I placed the spinach in a medium size bowl and when the pasta was done and drained I skipped the rinse and dumped the hot pasta over the spinach to wilt it. I added a glug of olive oil and a sprinkle of garlic powder (turns out I’m out of fresh garlic) and tossed it all together. I had some extra basil so I threw that on as well. I like to grate parmesan on top too.
For the salad I peeled and chopped a cucumber, two tiny tomatoes, and feta cheese. Then I added torn basil and a glug of olive oil and balsamic vinegar and tossed it all together.