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Diets I like to use the following list of ingredients as a basis for a great pasta dish. I interchange them all the time, using either goat cheese, feta cheese, or sometimes even soft mozzarella. I like to add spinach, arugula or even romaine lettuce as a finishing touch. Sometimes I add diced tomatoes, and the onions can be sautéed along with the carrots and zucchini. Serve warm or at room temperature. Be creative and enjoy!
1 pound fusilli such as Tuscanini or other short pasta
4 tablespoons Gefen Olive Oil, divided
1 large carrot, julienned
1 large zucchini, julienned
1/2 small red onion, thinly sliced
3/4 cup fresh goat cheese or feta cheese, crumbled
1 large handful arugula or fresh baby spinach
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
coarse ground salt, to taste
coarse ground pepper, to taste
dried cranberries (for sprinkling, optional)
In a large pot of boiling salted water, cook pasta until al dente.
Meanwhile, heat one tablespoon of olive oil in a pan. Add the carrots and zucchini (and onion if desired) and sauté lightly, just until softened. Drain pasta and rinse under cold water. In a large bowl, toss pasta with sautéed veggies, onion if preferred left raw, and cheese.
Make dressing in a bowl: whisk together oil, vinegar and mustard, and season with salt and pepper. To serve, toss pasta mixture with dressing, arugula and onion. Add dried cranberries if using.
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