I haven’t exactly tried to hide my love of garlic, but this meal makes it the main attraction.
Following on from my salad at lunch I was craving some carbs, so I am glad that spaghetti was on my meal plan.
My salad was tasty, using my leftover veg and rice from last night to supplement the salad leaves, cucumber, avocado and spring onion. I do like salads but I am getting a bit bored of eating rabbit food, and as I knew I was going to the gym I wanted something substantial to look forward to.
All of my recipes are simple but this one is probably the easiest. I remember having this at home in front of the TV after school with Mum too, so it is very comforting. My ingredients were:
- Lemon (One squeeze)
- (Plus a tiny bit of cheese to top it off)
The GF spaghetti I got from Aldi was very reasonably priced, and after being impressed with the penne, I was looking forward to cooking something new. Don’t get me wrong, gluten free pasta is nothing like the real thing, but I have to make the most of it. All you lucky gluten-eaters can obviously use the real deal.
I followed the instructions on the pasta, cooking it for 8 minutes. This was also perfect for the broccoli, so I used the same pan to cook both simultaneously. I do like my broccoli maybe slightly overdone however, so cooking time is completely up to you. I added a drop of oil into the water to prevent the pasta from sticking together.
Once the veg and pasta were drained I heated up ½ minced clove of garlic in some oil and once it was golden, and added the spaghetti and broccoli. I ensured the garlic and drizzle of oil were mixed in with the other ingredients, and simple as that, it was ready to serve.
All in all, from chopping to plate, the meal took about 10 minutes and tasted delicious!
Cheap, easy, and very tasty.