What you'll be getting:

Fresh Spaghetti with meat sauce

Per Serving

4 oz fresh pasta

10 oz heirloom tomato sauce with organic ground beef

1 c lettuce and spinach

1/2 red pepper

1/2 tomato 

5 slices of cucumber

1/2 carrot

2 T salad dressing

1/8 c shredded parmesan cheese

Equipment needed: Pot of boiling water, pan*

* Pan should be large enough to fit the sauce and spaghetti. 

Fill your pot with water and bring to a full boil. I normally only fill my pot up half way, but it depends on how big your pot is. While your water is coming up to a boil, add the sauce to the pan to begin warming. 

Once the water is at a full boil, add the pasta. 

This is fresh pasta, it will take 2 minutes to cook. You will know that it is done when it starts to float. If it's very cold it may take a little longer. But it should not take longer than 5 minutes. 

When the pasta is finished, begin to transfer it to the sauce pan. I use tongs, but you may drain with a colander, add a little pasta water to the sauce (about 1/8 c)

Toss the pasta with the sauce, making sure to coat it completely. 

Remove the spaghetti from the heat and toss together salad ingredients and add dressing. 

I like to toss the salad in a bowl and then plate up. This will allow any left over dressing to remain in the bowl. 

Fresh noodles make this quick meal even quicker to prepare. From start to finish this took less than 10 minutes to make. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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