Spaghetti Squash Pasta Salad With Basil Dressing
|Spinach fettuccine||4 Ounce|
|Chopped tomatoes||1 Cup (16 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Chopped fresh basil/2 teaspoons dried basil||2 Tablespoon|
|Snipped chives||1 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Cooked spaghetti||1 1⁄2 Cup (24 tbs)|
|Squash strands||1 1⁄2 Cup (24 tbs)|
|Torn spinach leaves||1 Cup (16 tbs), washed|
|Canned sardines in oil||2 3⁄4 Ounce, drained|
|Cherry tomatoes||1⁄2 Cup (8 tbs) (For Garnish)|
Bring a large pot of water to the boil for the pasta.
Cook the fettuccine at a rapid boil for 8 to 9 minutes until al dente.
Drain well.Combine the chopped tomatoes, olive oil, lemon juice, basil, chives, garlic and salt and pepper to taste in a large bowl.
Add the warm pasta to the dressing and toss to coat well.
Add the squash and spinach leaves and toss gently.
Transfer the salad to a serving platter.
Lay the sardines on top of the salad and garnish with cherry tomatoes.