Olive Bar Pasta

A friend sent me a yummy looking recipe that I was able to tweak into something BEAUTIFUL
for my little family full of allergies!

This is PERFECT for no-meat Mondays... or Lenten Fridays...
or really whenever you feel like it!

I think Nathan said, "This is one of the best meals I have ever eaten in my life."
Something like that. Followed by, "You are the best chef I've ever met!"

I'm not sure he's met many chefs... but I blushed!

I have a serious weakness for the olive bar. Don't judge.
It is not uncommon for me to have to re-route myself through the
grocery store to avoid this delicious temptation.

Look at this! Can you blame me?



Olive Bar Pasta

prepare: rice spaghetti noodles
(I used 12 oz.)(wheat would work just as well!)

saute: 1 red bell pepper, 1 medium red onion, 2 tbls. of minced garlic,
and a generous drizzle of extra virgin olive oil until "softer"

then throw in: all chopped - roasted red peppers, marinated olives,
bocchini mozzarella (we did a little - omit if dairy free),
1/2 C. tomato/basil sauce (I used Trader Joe's brand),
1 C. finely chopped baby kale or spinach, 1 tsp. dried basil, sea salt to taste

add: combine the heavenly vegetable mixture to your noodles.

watch: angels descend from heaven to join you for dinner.

thank: ME for this out of body experience you are going to have.
And my sweet friend over at Tamara's Camera who inspired this dish!



That's roasted brussels sprouts & carrots in the background + some fresh tomato on the side.



I told you angels would show up for dinner!