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I get a lot of my love for cooking from my mother. She was always creating tasty and exciting ways to get me to eat vegetables; she would sneak shredded zucchini and squash into spaghetti sauce. Almost every Friday she would cook up here spaghetti in a huge batch and it would last the whole week! It was usually served with carrot sticks with ranch dip and garlic toast. We would eat it for breakfast, lunch, and dinner! Her spaghetti is one of my absolute favorite meals even to this day! I had always associated tomato sauce with spaghetti and spaghetti with tomato sauce. That is how it was. That was spaghetti. I recently was referred to a recipe that claimed to be the traditional way spaghetti was prepared, except it did not use a tomato base for the sauce! Furthermore, there was not even really a sauce on it! It turned out to be extremely satisfying and light! If you need to avoid tomatoes or have frequent heart burn, try this type of spaghetti! 

Ingredients:

  • 1 serving pasta                    ($0.45)
  • 1 tbsp. minced garlic          ($0.15)
  • 2 tbsp. olive oil                     ($0.15)
  • 2 tbsp. chopped parsley     ($0.07)
  • ½ tbsp. red pepper flakes   ($0.09)
  • 1 tbsp. fresh lemon juice    ($0.04)

Preparation:


Cook the pasta according to the directions on the box. Drain and set aside. Heat the oil on medium heat and throw in the garlic once it has warmed. Sauté for one minute and throw in the pasta. Keep sautéing, stirring constantly and add the chopped parsley, red pepper flakes, and lemon juice. After 2 minutes remove from heat. You are done. That is it. Simple, savory spaghetti in less than 15 minutes! I cooked some mushrooms and asparagus in some garlic and oil for a side dish. For the salad, I used spinach, black olives, red onions, and balsamic vinaigrette. Any pasta dish can be cheezed up with Go Veggie! vegan grated parmesan cheese! Enjoy!