• 5 oz baby arugula and baby spinach mix • 10 oz high fiber pasta like Ronzoni Smart Taste • 1/4 cup capers, drained • 3 tbsp balsamic vinegar • 4 tbsp extra virgin olive oil • salt and fresh pepper to taste • 2 tbsp freshly shaved Parmigiano Reggiano
Cook pasta in salted water according to package directions. When don, drain and rinse under cold water.
In a large bowl, combine pasta, arugula, spinach, capers, oil, vinegar, salt and pepper. Toss well. Top with shaved Parmigiano Reggiano.