This weekend, I made the executive decision to spring clean. I’m probably a couple weeks early, but, I just can’t wear a chunky sweater for one more day.
Frankly, I rather be cold and shivering, than wear sweaters any longer.
So, winter, goodbye. Helloooo, spring! I’m ready for your new beginnings and nicer temperatures.
I love spring cleaning in the sense that I love to reorganize myself and get rid of any baggage that’s preventing me from going into spring with a clear mind and space.
I’m not talking about mopping the floors, I’m talking about cleaning out my drawers, closet, and desk area.
I donated two giant Ikea bags worth of clothing this weekend. I didn’t even know I had so many clothes! I’m a victim of impulse buying and I end up with four gray t-shirts, all slightly different but really all the exact same- and none of great quality.
For the rest of this year, I want to focus on quality over quantity.
What perfect timing to “start” the year again than with my 28th birthday coming up (on Wednesday, April 1st!) That’s truly the start of the year, since it’s when I started my life! Well, 28 years ago, that is.
So, my closet is organized, my drawers actually close now (and can see what’s in them!) and my desk is clear. I’m ready to conquer this week, this month and this year.
I feel like so many exciting things are coming up, and I just want to have a clear mind (and it takes a clear space to allow for a clear mind!)
This recipe is perfect for today, because I’m so over this cold weather.
With my collaboration with Tuttorosso Tomatoes, they asked me to “inspiralize” a few of their own recipes which lived on their website. This was one of them!
Instead of using tortellini, I subbed in zucchini noodles. I’m no stranger to a good zucchini noodle pasta salad! They’re fresh, easy to prepare, easy to eat outdoors (err.. “al fresco”) and won’t way you down on a hot summer day – they’ll refresh and energize you!
This salad has great crunch, it’s easy to save in the refrigerator (the longer the noodles sit in the dressing, the softer they get) and it’s bright and colorful, perfect for a summer BBQ, entertaining friends.
Ahhhh… I can’t wait!
You can find this recipe on the Tuttorosso website also, by clicking here.
What’s your favorite dish to serve up to crowds in the summertime?
Nutritional Information & Recipe
Al Fresco Zucchini Pasta Salad
- 3 medium zucchini spiralized, noodles trimmed
- 1 1/2 cups fresh broccoli flowerets
- 1 large carrot spiralized using Blade C, noodles trimmed
- 1 medium yellow bell pepper diced
- 1/4 cup white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 1/8 teaspoon garlic powder
- 1 28 ounce can Tuttorosso® Diced Tomatoes in rich tomato juice, drained
- Bring a large saucepan filled halfway with water and a pinch of salt to a boil. Add broccoli and carrots and cook for 3 minutes; drain and rinse with cold water to stop cooking.
- Combine the vinegar, olive oil, Italian seasoning, mustard, salt, black pepper and garlic power in a screw top jar. Cover and shake well.
- In a large bowl combine the zucchini noodles, broccoli, carrots, diced tomatoes and yellow bell pepper. Shake dressing and pour over zucchini pasta mixture; toss gently to coat.