Anyway, Lola has gotten big (and smart) enough to get on our bed if she takes a running start and uses the bench at the foot of our bed as a stepping stone. She LOVES getting on the bed but knows she's not allowed (we are a NO DOGS ON THE FURNITURE kind of family). So once she's up there and gets caught, she gets down as soon she hears the words, "No Ma'am!!", usually via a flying leap off the side. Today she got a little caught up and took an awkward fall and then laid on her back, looked up at us with her pitiful little eyes, and cried about her hurt foot. Broke my darn heart, and even got my out of the bed at the ungodly hour of 6:30 AM. Now that is love, folks. Anyway, her foot seems to be fine and she's not limping any more. But she seemed sad when I was getting up and started getting ready for work. She followed me everywhere, including the bathroom, and just looked at me with her puppy dog eyes, as if to say, "don't leave me, Mommy!!". So, I didn't. And now I'm in the den, working on a project (with blogging breaks of course), pork tenderloin in the oven, a sleeping puppy on my feet and Law and Order SVU in the background. Nice little Tuesday. If anyone ever tells you its not okay to stay home because your dog seems sad, they are wrong.
So, this recipe has nothing to do with sad puppies or working from home, but its next on the list of "recipes to post", so here we are. It was inspired by my friend Whitney, who cooked this for us last time we had a girl's get together night at her house. I literally had to sit on my hands to keep myself from getting thirds. Its really that good (and I really have that little self control). My husband was a little miffed that I deigned to serve him a meal that lacked meat, but I think he really liked it nonetheless. He suggests adding sausage, which I'm sure would be good, and would also be a great way to make a calorie-heavy recipe completely, unacceptably unhealthy. Just sayin'.
Source: Noodles and Company
2 teaspoons extra virgin olive oil
2 1/2 cups pre-cooked farfalle pasta
1/4 cup cubed roma tomato
1 tablespoon diced red onion
2 dashes kosher salt, and
1 ounce baby fresh spinach (I used arugula)
1/4 cup fresh garlic
2 teaspoons kosher salt
1/4 cup balsamic vinegar
1/4 cup sweet white wine
1 cup extra virgin olive oil
In a very hot sauté pan, add: extra virgin olive oil, pre-cooked farfalle (bow-tie pasta), roma tomatoes, diced red onions, kosher salt & cracked pepper.
Sear noodles, stirring occasionally until steaming hot.
Add: baby fresh spinach (I used chopped arugula), 1 oz. fresca sauce. Toss to combine, serve with freshly shaved parmesan cheese.
FRESCA SAUCE: (for 15 servings) 1/4 cup fresh garlic, 2 teaspoons kosher salt, 1/4 cup balsamic vinegar, 1/4 cup sweet white wine, 1 cup extra virgin olive oil.