Dinner Bowl #135

 

I guess I was in the mood for very green pasta--so I made spinach linguine in a zucchini alfredo sauce (recipe for the sauce from From My Bowl) with balsamic tofu and tomatoes (recipe from Thank You Berry Much) and pepper and onion saute.

I don't think the alfredo is meant to be green; I didn't peel the zucchini, though, and I was fine with a green sauce. It was kind of pretty, really! I just think it was a bit watery; I wanted it to be creamier. The leftovers of this were a bit better.

But oh, my! That tofu! I've made it before so I already knew it, to be fair, but that is the best tofu. The flavors are so amazing. Maybe I just like balsamic vinegar; I do not know. But it's addictive.

All in all, this was a fine meal, that hit all the important points for me.