1 pound whole-wheat spaghetti
1/2 cup Parmigiano Reggiano cheese
For the salad:
1/4 cup red wine vinegar
1 to 2 tablespoons Dijon mustard
1 tablespoon honey
1/2 cup EVOO (extra-virgin olive oil) to drizzle
4 cups mixed baby salad greens
1 pint cherry tomatoes
1/2 English cucumber, sliced into half moons
5 radishes, sliced
Bring a large pot of water to boil. Salt the water then drop in the pasta and cook until al dente. Drain and reserve.
In a high-sided skillet over medium heat, bring the leftover Bolognese sauce to a bubble. Add in the cooked pasta and toss thoroughly. Transfer to a large serving bowl and top with the grated cheese.
While the sauce is heating up, whisk together the vinegar, mustard, honey and EVOO in a large salad bowl until combined. Season with salt and pepper to taste. Mix in the baby greens, cherry tomatoes, cucumber and radishes. Serve alongside the pasta.