Ok, so this is the expected way to use the sauce, but I do love my pasta. And this is a great Meatless Monday option if you do that at your house. I did round-out the meal with a salad, so I did do some recipe-writing for all of you!
I took it easy for the first one.
Spinach & Pomegranate Salad
- 1 cup spinach leaves
- 1/4 cup mint leaves
- 2 Tbs yoghurt-feta dressing (this is the yoghurt sauce from the roasted cauliflower recipe)
- 2 Tbs pomegranate seeds
- fresh ground black pepper
Wash the spinach and mint leaves and toss together with the dressing. Add the pomegranate seeds and a few grinds of black pepper.
Pasta & Sauce
- 1 cup whole wheat spaghetti noodles, cooked
- 1/2 cup pasta sauce (my homemade sauce is onions, EOGG garlic, Mom’s tomatoes, and Mom’s basil)
- fresh ground black pepper
- grated Parmesan/Romano cheese
Cook the pasta according to the package directions, but leave it just shy of fully cooked. Drain the cooking water, add the sauce to the noodles and return the pan to the heat until the sauce is warmed through and the noodles are fully cooked. Add the black pepper and cheese, if you are using.
I really enjoyed this meal. The salad had a nice salty + sweet thing going with the dressing and the pomegranate and the mint leaves added a nice freshness to the salad greens. This tomato-basil sauce is one of my favourites – super simple and just enough to coat the noodles. An excellent and quick to make weekday meal.
marilynk 
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