Do you create meals from what's left in the fridge at the end of the week? It is a weekly tradition around here. They may be quick meals but they always hit the spot. For this one, we tossed some asparagus and tomatoes with pasta and topped it with a quick vinaigrette. Sometimes fresh and quick is all it takes to have a great meal.
INGREDIENTS 1 lb rotini pasta 1 lb asparagus, woody stems trimmed 8 oz cherry tomatoes 8 oz mozarella pearls 1 lemon 2 T olive oil salt and pepper to taste
DIRECTIONS 1. Cook pasta in boiling water, drain. 2. Chop asparagus into 1-2" pieces. Halve cherry tomatoes and mozzarella pearls. 3. Juice lemon into bowl, whisk with olive oil until slightly emulsified. Add salt and pepper to taste. 4. Mix pasta, vegetables, mozzarella, and vinaigrette together in large bowl.