This is always a favorite on Fridays during Lent at our house, with the girls and my husband, anyway. I much prefer my incedibly delicious broccoli-rice casserole (sorry, Miss Kayte -- it contains cream o' mushroom soup), but this isn't bad, by any means. Even better, it's easy-peasy. And it can be jazzed up or kept as simple as you'd like it to be.
This recipe serves four people, by the way, so if you have to feed more than that, just double all the ingredients.
Easy Friday Spaghetti
1 jar marinara sauce
1 T. dried oregano, crushed
1/4 t. dried basil, crushed
1/4 t. dried thyme, crushed
pasta for four, in any shape you find appealing
1 small can sliced mushrooms, undrained OR 1 fresh portobello, washed and diced
1 small onion, diced
1 t. crushed red pepper
Decant marinara sauce into a medium saucepan and add herbs, as well as any other optional items you'd like to include. Heat very gently -- this sauce will splatter your cooktop unmercifully. Cook the pasta with a generous amount of salt and a dab of oil. Serve spaghetti with warm garlic bread or a baguette with olive oil and a little green salad. Very yummy, very easy.
Wednesday with Donna Hay: Rice is Nice - Spinach, Feta, and Pine Nut Baked Risotto - My 154th recipe with the Wednesday with Donna Hay group is Spinach, Feta, and Pine Nut Baked Risotto, was chosen for the theme, Rice is Nice, and can be fo...
1 week ago