an easy pasta night . . .
While we’re on the subject of easy cooking that also tastes good and homemade, I took a half-pint container of spaghetti sauce from the freezer this afternoon. Cooking for just the two of us, I have found we can’t finish a regular size jar of spaghetti sauce – so I put the remainder in a plastic container and put it in the freezer for days like this when I don’t feel like doing much to make supper.
My plan is to slice some mushrooms thickly and crush a bunch of garlic cloves (3-4) and brown them in some butter plus oil in a skillet. Then slice up some zucchini in similar size and shape as the mushrooms. Brown the whole thing and then pick out the garlic chunks. Unless you like it when you bite into garlic thinking it’s a mushroom!
Then add the tomato sauce and simmer for about 10-15 minutes. Taste for seasoning and add herbs (fresh or dried) that you might have on hand.
Boil up some thin spaghetti in copious amount of salted water and drain well. Nothing worse than watery spaghetti, right? I like to add the cooked thin spaghetti right into the sauce and simmer it all together. Then serve it in twirled nests with vegetables on top and pass the microplane and fresh chunk of parmesan cheese for each of us to put on as much as we like.
A small fresh lettuce salad with buttermilk ranch dressing might be nice too.