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- Side One - Cut Out Below -
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Bruschetta Spaghetti Salad

modified from a recipe on Prince Healthy Harvest™ Whole Wheat Pasta Blend — Thin Spaghetti

  • 1 box Prince Health Harvest™ Thin Spaghetti (or can also use any other brand of high fiber pasta)
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp minced fresh garlic (mince 10 minutes prior to heating to maintain garlic's anti-cancer activity)
  • 2-3 Tbsp. basalmic vinegar
  • 3 cups fresh tomatoes, diced (include the seeds and the yellow goo that surrounds them, which are power-packed with anti-cancer molecules!)
  • 1- 16 oz. can cannelloni beans (rinse and drain)
  • ~16 small black olives (I like the Niçoise olives from the south of France - remember that they have the pits still in them)
  • 1/4 cup minced mixture of fresh basil, oregano, parsley or more to taste
  • 2 Tbsp. Asiago cheese
  • 8 cups fresh greens (mixture of salad greens and spinach, beet greens, chard, kale or whatever is available)

     

- Side Two- Cut Out Below -
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Bruschetta Spaghetti Salad (cont.)

Directions:

  • Cook spaghetti according to directions on box, drain
  • Wash fresh greens, spin or pat dry, tear or cut into bite size pieces
  • Heat olive oil in large frying pan over medium heat, sauté garlic a few minutes (do not brown), add tomatoes and beans and herbs. Heat until all is warm - just a few minutes.
  • Toss the spaghetti, vinegar, and tomato-herb mixture in large salad bowl.
  • On 4 individual large plates first layer the greens, then the spaghetti mixture, garnish each plate with 4-5 olives and a sprinkle of the Asiago cheese.

Serves 4 generously. Serve warm with a hearty whole grain crusty bread (to wipe up all the yummy sauce) and some fresh seasonal fruit for a complete meal. Also can be made early in the day, chilled, and then served cold on a hot summer evening.