It's pastalicious

I had a small container of cherry tomatoes sitting around and a recipe for roasted cherry tomato pasta from La Dolce Vegan, so I tried it out. I probably needed more cherry tomatoes for the eight ounces (dry)pasta I made, but I can always make another tomato part and toss it into the pasta. I also "steamed" some spinach. The easiest thing to do is chop up a couple cloves of garlic, saute them until they begin browning a bit, turn off the heat, toss in a few handfuls of baby spinach, stir to mix with the garlic, cover, and let sit for about two minutes. It goes really, really well with the tomatoey pasta. I didn't have the vegan "cheese" the recipe calls for, but I will just have to find some and add to the recipe.

The calendar says spring, but it's been pretty chilly the past few days. After a gorgeous spring-like day a week-and-a-half ago, the weather has been getting colder. Supposedly there was snow in the area yesterday, but for maybe five minutes out in Fairfax County. This pasta, I think, is perfect for spring, but spring weather, not spring-on-the-calendar. I've done some other cooking this week, making my veggie ribs, the lemon-caper tofu that I've made before, and I am perfecting my Delightful Millet recipe. There's something about grains, fruits, and nuts that seems to be a perfect dish.