If you plant your own greens or herbs you may just be harvesting fresh baby greens now. What can you do with them that’s fast and easy and uses less energy because the sauce requires no cooking? No-Cook Marinara & Pasta.
The original 5-minute recipe is from Francis Lam at Salon.com here, but we made some changes by eliminating some of the oil, and switching to lower calorie feta and reducing the cheese. We also preferred it without the vinegar. Fresh basil, cilantro and chopped green onion served as the fresh greens. All the freshness and flavor are still there.
1. Boil water and add half of a one-pound box of pasta of your choice (penné, rigatoni, farfalle or vermicelli all work well). Low energy tip: You can add the pasta, cover and turn off the heat. The pasta will cook in 1 or 2 additional minutes. Stir once or twice.
While the water is heating and your pasta is cooking take a large mixing bowl and layer the following ingredients in this order –
2. Layer 2 chopped tomatoes on the bottom (off-season substitute 1 14 oz. can diced tomatoes),
- then layer one half a thinly sliced medium sweet onion,
- next add fresh basil leaves chopped (or substitute arugula, baby spinach, new Swiss chard or other soft greens, herbs – even mint),
- sprinkle with a handful of crumbled feta (shredded mozzarella or Parmesan) and cracked pepper.
Note: any VERY thinly sliced vegies can be layered in. Thinly sliced carrots, eggplant, chopped broccoli, zucchini, summer squash, thinly sliced green or red peppers, for example. Consider the season. You choose.
3. When the pasta is cooked, drain and put the hot pasta on top of the ingredients in the mixing bowl. Drizzle with a bit of olive oil and top with a handful of shredded mozzarella or Parmesan cheese. Cover with a plate and wait 4-5 minutes. Toss and serve.
The less energy we use the better. And this recipe is super easy. Super fresh. It’s summer in a bowl!
You may also like Picnic in a Jar, Super Easy Crockpot Lasagna, and Fresh, the Movie.
