#Whole-wheat Spaghetti
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Trout and Dill Cream Spaghetti
It has been raining cealesslly from the morning, and it doesn’t seem the weather has any intention to improve today! I don’t mind a rainy Summer day --as long as there are not too many of those. First =, it takes care of watering the garden, which, on hot days, is easily thirsty. Also, one can curl up with a book, a hot cocoa even, perhaps, or spend the afternoon watching films or the evening playing board games (or vice versa) without feeling one ought to be outside, enjoying the fine weather! And there is comfort food, too! Like this hearty, albeit light and bursting with fresh, Summer-y flavours, Trout and Dill Cream Spaghetti!
Ingredients (serves 1):
1/3 cup double cream
2 or 3 fluffy sprigs fresh Dill
200 grams/7.05 ounces whole-wheat spaghetti
1/2 teaspoon freshly cracked black pepper
60 grams/2 ounces Gravadöring (Cured Trout)
In a large, deep skillet, heat double cream over medium-high heat until it starts simmering. Tear in Garden Dill, and allow to boil, 1 minute. Remove from the heat, and cover with a lid. Set aside to infuse, at least 30 minutes.
In a large pot of salted boiling water, cook spaghetti according to package’s directions, generally 9 to 11 minutes until al dente.
Return skillet over a medium flame, and bring Dill cream to a simmer. Season with black pepper.
Once the spaghetti are cooked, drain quickly and stir immediately into the skillet, along with 1/4 cup of its starchy water, coating into the Dill cream.
When the sauce has reduced, cut Gravadöring into thin slices and stir quickly into the spaghetti. Remove from the heat.
Enjoy Trout and Dill Cream Spaghetti immediately, with a glass of chilled dry white wine, such as a Chenin Blanc, Chardonnay or Sauvignon Blanc.
#Recipe#Food#Trout and Dill Cream Spaghetti#Trout and Dill Cream Spaghetti recipe#Spaghetti#Whole-Wheat Spaghetti#Pasta and Noodle#Gravadöring#Cured Trout#Trout#Fish#Fish recipe#Fish and Seafood#Dill#Fresh Dill#Garden Dill#Double Cream#Black Pepper#Black Peppercorns#Quick recipe#Easy recipe#5 Ingredients or Less#Comfort Food
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made my plate of pasta to look like a snow capped volcano erupting. named it mount pastuvius. ate it too fast and my stomach hurts
#it was rly good tho#slow cooked onions and carrots on the stove added basil and spinach and cream and shit#then did canned green beans w olive oil balsamic vinegar and beet peels for color in another pan#used that for the lava lol#bunch of herbs and shit in both#used feta for the snow#mountain was made of whole wheat spaghetti#topped w some seeds as ash#diary
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quick and easy spaghetti recipes with few ingredients
Spaghetti is a comfort food enjoyed by many for its simplicity and ability to transform a few ingredients into a satisfying meal. Here, we present a collection of easy-to-follow recipes, each brimming with flavor and requiring minimal effort.
Classic Spaghetti Aglio e Olio
Ingredients:
Spaghetti
Olive oil
Garlic cloves
Red pepper flakes
Fresh parsley
Salt
Method:
Boil spaghetti in salted water until al dente.
In a pan, sauté minced garlic in olive oil until golden.
Add a pinch of red pepper flakes for a subtle heat.
Toss the cooked spaghetti into the pan, ensuring it’s well coated.
Garnish with freshly chopped parsley and serve.
Key Points:
A simple yet flavorful dish with minimal ingredients.
The garlic-infused olive oil provides a delightful taste.
Creamy Garlic Parmesan Spaghetti
Ingredients:
Spaghetti
Butter
Garlic cloves
Heavy cream
Grated Parmesan cheese
Salt and pepper
Method:
Cook spaghetti until tender.
In a separate pan, melt butter and sauté minced garlic.
Pour in heavy cream and let it simmer.
Add Parmesan cheese, salt, and pepper, stirring until smooth.
Combine the cooked spaghetti with the creamy sauce and serve hot.
Key Points:
A creamy and indulgent spaghetti dish requiring minimal effort.
The richness of Parmesan and cream creates a luxurious flavor.
Fresh Tomato Basil Pasta
Ingredients:
Spaghetti
Fresh tomatoes
Olive oil
Fresh basil leaves
Garlic cloves
Salt and pepper
Method:
Boil spaghetti until done.
In a pan, sauté chopped tomatoes and garlic in olive oil.
Add torn basil leaves and let it simmer.
Combine the cooked spaghetti with the tomato mixture, ensuring it’s well-coated.
Season with salt and pepper, and serve garnished with additional basil.
Key Points:
A light and refreshing pasta perfect for summer.
The combination of fresh tomatoes and basil creates a vibrant taste.
Lemon Butter Spaghetti
Ingredients:
Spaghetti
Butter
Lemon zest and juice
Garlic cloves
Fresh parsley
Salt
Method:
Cook spaghetti as directed.
In a pan, melt butter, add minced garlic, and cook until fragrant.
Add lemon zest and juice, allowing it to simmer.
Toss the cooked spaghetti in the lemony butter mixture.
Finish with chopped parsley and a pinch of salt before serving.
Key Points:
A zesty and tangy spaghetti recipe bursting with freshness.
The lemony butter sauce elevates the dish with vibrant flavors.
Spaghetti Carbonara
Ingredients:
Spaghetti
Eggs
Pancetta or bacon
Grated Pecorino or Parmesan cheese
Black pepper
Method:
Boil spaghetti until al dente.
In a separate pan, cook diced pancetta until crispy.
In a bowl, whisk eggs, cheese, and black pepper.
Drain the cooked spaghetti and toss it with the egg mixture.
Add the crispy pancetta, ensuring it's well combined, and serve immediately.
Key Points:
A traditional Italian dish rich in flavor with minimal ingredients.
The egg and cheese create a velvety, indulgent sauce.
Pesto Spaghetti
Ingredients:
Spaghetti
Pesto sauce (store-bought or homemade)
Pine nuts or walnuts (optional)
Grated Parmesan cheese (optional)
Method:
Cook spaghetti and drain when ready.
Toss the hot pasta with pesto sauce until well coated.
Optionally, sprinkle with pine nuts or walnuts and grated Parmesan.
Key Points:
A quick and delicious pasta dish bursting with basil flavor.
Pesto provides a convenient way to elevate the taste of spaghetti.
Chili Garlic Shrimp Spaghetti
Ingredients:
Spaghetti
Shrimp
Olive oil
Garlic cloves
Red pepper flakes
Lemon juice
Parsley
Salt and pepper
Method:
Cook spaghetti until al dente.
In a pan, sauté shrimp and minced garlic in olive oil.
Add red pepper flakes for heat and a splash of lemon juice.
Toss the cooked spaghetti with the shrimp mixture.
Garnish with chopped parsley and season to taste.
Key Points:
A delightful seafood pasta with a kick of spice.
The combination of garlic, chili, and shrimp creates a savory delight.
Cheesy Baked Spaghetti
Ingredients:
Spaghetti
Marinara or pasta sauce
Mozzarella cheese
Parmesan cheese
Italian seasoning
Method:
Cook spaghetti until just before al dente.
Mix the cooked spaghetti with marinara sauce and half of the cheeses.
Transfer to a baking dish, top with remaining cheese and Italian seasoning.
Bake until the cheese melts and turns golden.
Serve the cheesy, gooey delight straight from the oven.
Key Points:
A comforting, baked spaghetti dish that's cheesy and delightful.
The gooey, melted cheese enhances the overall appeal of the meal.
One-Pot Spaghetti Meatballs
Ingredients:
Spaghetti
Ground beef or turkey
Bread crumbs
Egg
Tomato sauce
Italian seasoning
Garlic powder
Method:
In a bowl, mix ground meat, bread crumbs, egg, Italian seasoning, and garlic powder.
Form meatballs and set aside.
In a pot, combine tomato sauce and water, bring to a simmer.
Add the uncooked spaghetti and meatballs to the pot.
Cook until pasta is tender and meatballs are cooked through.
Key Points:
A convenient one-pot meal combining pasta and meatballs.
The dish offers a hearty and satisfying experience with minimal cleanup.
Tips for Perfect Spaghetti
Mastering the art of cooking the perfect spaghetti involves a few essential tips:
1. Salting the Water: Adding salt to the boiling water enhances the pasta's flavor. 2. Al Dente Texture: Cook spaghetti until it's firm to the bite, known as al dente. 3. Reserving Pasta Water: Save some pasta water to adjust the sauce's consistency. 4. Proper Sauce Coating: Toss cooked pasta with the sauce in a hot pan to ensure even coating.
Conclusion
Savoring a delightful plate of spaghetti doesn't always demand an extensive list of ingredients or hours in the kitchen. These quick and easy recipes allow you to relish a flavorful meal without hassle. Explore the simplicity and versatility of spaghetti by experimenting with these minimal ingredient dishes.
FAQs
1. What makes spaghetti an ideal meal option?
Spaghetti is versatile and can be paired with a variety of sauces, making it a flexible choice for various tastes and dietary preferences.
2. Can I use gluten-free or whole wheat spaghetti for these recipes?
Absolutely! Feel free to substitute regular spaghetti with gluten-free or whole wheat versions to suit dietary needs.
3. How can I store leftover spaghetti?
Store leftover spaghetti in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop with a bit of water to prevent it from drying out.
4. What other vegetables can I add to these recipes?
Experiment with vegetables like spinach, cherry tomatoes, zucchini, or bell peppers to enhance the nutritional value and taste of your spaghetti.
5. Can I make these recipes ahead of time?
Certainly! Prepare the sauces or certain components in advance and combine them with freshly cooked spaghetti when ready to serve.
Crafting a delightful spaghetti dish with minimal ingredients is an art in itself. Embrace the simplicity and unleash your creativity in the kitchen with these easy-to-follow recipes. Enjoy the flavorsome journey through the world of spaghetti!
Remember, the best meals are often the simplest ones. Buon Appetito!
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Have you ever felt heartbroken because a colleague you got along with really well quit or is it just me? I feel like I just got broken up with lol
#colleagues#workplace#i'm hurt#and drowning my sorrow in spaghetti#and not the whole wheat kind#the unhealthy kind#that's when you know it's bad
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15 Minute Sesame Noodles
Chef’s Note: It tastes like sesame! Even if you use peanut butter (which is all my store had), it still tastes like sesame. I do recommend having at least some of the chili oil, even if you don’t like heat, as it enhances flavors. For me, two teaspoons gave it heat, but nothing horrendous
Original recipe link
Ingredients
Noodles
2 servings (4 cup cooked) thin wheat noodles / whole grain spaghetti
1 cucumber, sliced
2 green onion, thinly sliced
Toasted sesame seeds
Sauce
2 tbsp sesame paste**
**Preferably Chinese sesame paste, but if not then simply substitute with tahini! If you don’t have tahini you can also sub with peanut butter
2 tbsp soy sauce
1 tbsp light brown sugar
2 tsp toasted sesame oil
1 to 2 tsp chili oil
2 tsp grated fresh ginger
2 garlic clove, minced (~2 tsp)
Instructions
0. Slice cucumber and green onion
1. Cook the noodles according to package instructions. Drain, rinse well with cold water then set aside.
The cold is so that the sauce can stick to noodles. If they are still warm, they will soak up some flavor, but there will be sauce at the bottom of your bowl
2. Meanwhile, in a bowl, combine all of your sauce ingredients and set aside.
3. Place the noodles into a large bowl along with the sauce and mix well to combine.
4. Divide into two bowls, top with cucumber, green onion and sesame seeds. Enjoy!
#entree#asian#chinese#vegetarian#wheat noodles#whole grain spaghetti#cucumber#green onion#sesame seeds#sesame paste#tahini#peanut butter#soy sauce#light brown sugar#toasted sesame oil#chili oil#grated ginger#garlic clove
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for @fiprobably’s prompt: Non-AU: Sam and Bucky going shopping for groceries. Except Sam is away and on video call with Bucky, who is the one actually doing the shopping. Them arguing back and forth because why can't Bucky just find that specific orange juice brand Sam likes and how can Sam want to get snacks that high in calories they're supposed to be snacks not protein bars and Bucky is so goddamn insistent on the canned peaches and Sam isn't having any of it there is literally fresh peaches over there—
Bucky doesn’t like grocery shopping. He hates it, actually. He would rather do the laundry, or the dishes. He loves doing work in the backyard, or cleaning up the garage. Anything but the groceries.
That’s why it was mostly Sam’s job. Sam doesn’t mind it, Bucky is certain he actually likes it. He writes down a list and plays his shopping playlist—because Sam has a playlist for everything—and he pauses his music to make small talk with everyone and gets a lot of free samples and freshly baked goods for it.
But Sam has been running a fever since he came back from his latest mission a few days ago, and despite the fact that he keeps saying he’s fine and he can do it, he actually can’t stay awake for more than a few hours at a time, and even going to the bathroom is an effort, so leaving the house is out of question.
Bucky can’t really hold off grocery shopping any longer. The fridge is starting to look kind of sad, and the pantry is running low on everything, and if Sam was to actually leave the bed and check the kitchen he would side-eye Bucky to hell, because Bucky, you’re a Wilson now and no Wilson household should look like that.
So, after he gives Sam his pills and checks his temperature one last time, Bucky puts his best pair of sweatpants, Sam’s old sweatshirt and his bravest face on, and makes the short drive to the grocery store.
It’s a random Wednesday morning, so the parking lot isn’t full. Bucky grabs a cart and pulls out the list. He’s barely inside the store when his phone starts vibrating. He pulls it out of his pocket, frowning with worry when he sees it’s Sam video-calling him.
“Everything’s okay?”
Sam’s face is half buried in the pillow, his one visible eye barely open, and when he says, “I’m making sure you’re getting the right stuff,” his voice is croaked and small.
Bucky snorts even as his heart twists fondly.
Sam makes a small noise of protest. “You always get the wrong orange juice.”
“It happened once.”
“And it was awful.”
“They were out of the brand you like, and it was years ago, can you let it go?”
“It’s burned into my brain.”
Bucky lowers the phone as he bites back a smile. “Jesus, fine.”
So, that’s how it goes. Sam supervises as Bucky goes from one aisle to another, arguing about every single item Bucky chooses, because no, Bucky, that’s the worst kind of beans and get the whole wheat spaghetti instead and wait, I can’t see, go back. No, that's too far. Go back a little. A bit down. Y’know what? Just take a picture and send it to me.
Bucky can’t stop smiling.
“Don’t forget the snacks,” Sam says, yawning. Alpine moews in the background. “Bring Alpine some snacks too.”
“She already has a lot of snacks.”
Sam lifts his head a little off the pillow and turns it away from the camera to what Bucky assumes is Alpine napping on Bucky’s side of the bed. “Daddy says no snacks for you, baby.”
Bucky sputters. “I didn’t say— fine!”
Sam smiles, burying his face back into the fluffy pillow. “That’s what I thought.”
Bucky shakes his head, but he can’t stop smiling, because Sam’s eyes are drooping and he’s fighting it. “Go take your nap, I’m almost done anyway.”
Sam stubbornly opens his eyes wider. “No.”
“I only have the snacks and cat litter left, there’s no way I’m gonna mess that up.”
“But—“
“Sam.”
“Fine,” Sam says. “Love you.”
Bucky’s smile grows. “Love you, too.”
“Salt and vinegar chips.”
“I know, Sam.”
“Just making sure.”
“I’m hanging up.”
He hears Sam laughing just as the call cuts off.
check out this post if you wanna send me a prompt!
#some liberties were taken but i hope you enjoy it fi <33#sambucky#sam wilson#bucky barnes#onlysambucky#sambucky fic#a writes sambucky
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they opened up pandoras box by introducing cheese and tomatoes in totk. a huge chunk of italian dishes should be possible but they’re NOT. i need chicken parm and spaghetti with marinara sauce.
poultry parmesan should be easy too just: Raw Bird Drumstick/Thigh/Whole Bird + Tabantha Wheat + Hylian Tomato + Hateno Cheese. just makes pizza though. the recipes are all way too similar to the existing pizza dish (Tabantha Wheat + Hylian Tomato + Hateno Cheese). what if you wanted pasta with marinara sauce and shredded cheese on it. same ingredients
oh fuck they need to introduce garlic. whatever just stambulb i guess. stambulb + hylian tomato should make marinara sauce. i’ll have to try it. edit: no it just makes steamed tomatoes
uhh that said you CAN deep fry chicken now. any poultry item + oil jar (you can purchase at the shop in rito village)
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Y'all know what's solarpunk? Or at least sustainable? A good sourdough starter. It requires flour, quite a bit of it to get started, but it's healthier for you, and you can use the discard after the initial start phase for all kinds of tasty things meaning no waste and less store bought pancakes, crackers, brownies, breads, etc.
Here's how you make a starter (disclaimer this is how i made it, I've noticed a lot of sourdough purists insisting u need to weigh everything every time you feed and you need a scale for all your recipes, etc i have done none of that and i don't have the energy for all that either)
You need:
Flour, i use unbleached but that's because i had a bag lying around i used for vegan cookies as a gift and i heard it works for starters, Harold (my starter) seems to like it so why change, but I've heard of people using literally any kind of flour
Water, enough to mix into a thick pancake batter consistency
If you feel weird wasting flour you can try the quarantiny starter idea from king Arthur's flour which uses only a tablespoon of flour and some water until it's active and then you bulk it up when you want to bake with it.
You're going to want to add your flour and water and mix until it's a thick pancake batter consistency, i started with a half cup of flour but i left on vacation and my grandma accidentally bulked it up so now it's up to like a cup.
Every 24 hours (not exact measurement and some people swear by feeding it every 12, i do 24 but it varies by person and starter) you are going to want to toss half (in the garbage at this stage) and mix in about the same amount of flour as the mixture you just tossed (ex. You estimate you tossed half cup of starter, add half cup of flour to remainder in jar) add enough water til you reach consistency. I've gotten told this doesn't work but my starter is happy and thriving so I'm sticking with it.
Once your starter is active and consistently doubling within 8 hours after feeding (you will notice it does this in the first few days, that's Bad Yeast do not use. Your starter will hit a slump and then come back to rising, that's good yeast. I recommend putting a rubber band or hair tie where it is after u feed so u can monitor rise easier) experts recommend waiting ten days from initial starter start date to use it, i waited three weeks. Toss all starter at feeding during this time.
ONCE UR STARTER IS ACTIVE then u can save all the stuff u were tossing in a jar in the fridge (i use an old spaghetti sauce jar, and my starter is also in a big olive jar lmao) and use it in recipes that doesn't require yeast, this is sourdough discard and you can find a ton of recipes online for it.
If you want to use it to bake bread, you will use it when it's at its peak rise area, usually double what it was when you feed it. This is the yeast being all active and happy which will rise your bread. I recommend this recipe for beginners:
I reduced the salt to 1 tsp and added probably around a cup and a half of whole wheat flour, i had it lying around and why not. Changes will depend on your elevation and what works for you, it's not a science which is why no recipe will work for literally everybody. Almost everybody's first sourdough bread will fail one way or another but 98% of the time it's still edible and you learn!!!
Feel free to ask questions :)
Edit: forgot to mention that you should keep your jar covered, but don't screw the lid on, i just use the flat part of a canning lid placed on top
#sourdough#solarpunk#practical solarpunk#sustainable#environment#environmentalism#environmentally friendly#sustainability#ecofriendly#eco friendly#low waste#sourdough bread#baking bread#sourdough discard#yeast#sustainable baking#baking#bread baking
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🍜 Redacted Bois as Pasta Shapes 🍝
Aaron is ditalini
Adam is corzetti
Anton is ravioli
Asher is spaghetti
Avior is orecchiette: classy af
Blake is risotto
Brachium is squid ink fettucine
Caelum is the shell
Cam as cavetelli
Damien is gemelli
David is rigatoni
Echo is zoodles (zucchini noodles)
Gabe is rotella
Gavin is vermicelli
Guy is elbow macaroni noodle
Huxley is pappardelle
James is farfalle
Kody is whole wheat pasta
Lasko is barbine
Marcus is "thin spaghetti"
Marie is lasagna
Milo is tagliatelle
Morgan is cannelloni
Nick is egg noodles
Ollie is tortelinni
Porter is ziti
Regulus is acini di pepe
Sam is rotini
Vega is orzo
Vincent is penne
Will is fusilli (the long kind)
#redacted audio#redacted headcanons#redacted pasta#redacted asmr#I will fight to the death for any of these headcanons /hj
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Black garlic chili noodles
These fried wheat noodles are coated with a sauce made with Chinese chili oil (made from Sichuan chili flakes simmered with spices such as fennel, star anise, bay leaf, and Chinese cinnamon) and black garlic (which has been heated over a period of weeks to eliminate sharp-tasting compounds and produce an earthy, date-like sweetness). The complex spiciness from the chili oil and subtle, anise-y sweetness from the black garlic combine to produce a delicious, addictive result!
Recipe under the cut.
Patreon | Tip jar
Serves 4.
INGREDIENTS:
For the dish:
7oz (200g) Chinese wheat noodles
3 Tbsp neutral oil
2 leaves cabbage, or other vegetables of your choice, cut into bite-sized pieces
1 yellow onion, chopped
2-3 green onions (scallions), for garnish
For the sauce:
2 bulbs black garlic
1-2 tsp Sichuan chili oil, to taste
1 Tbsp light soy sauce
1/2 tsp toasted sesame oil
1 Tbsp neutral oil
1 Tbsp vegetarian oyster sauce
pinch sugar (optional)
3 Tbsp water
Chinese or Sichuan chili oil can be found at any East Asian grocery store; you can also make it yourself with dried chilis or chili flakes, vegetable oil, and whole spices. Any kind of Chinese yellow wheat noodles will work; chow mein are best if crispiness is desired. I used lo mein. Even spaghetti will do in a pinch.
INSTRUCTIONS:
For the sauce:
1. Squeeze black garlic into a small bowl and discard the skin. Mash with a fork or whisk until a paste forms.
2. Add the rest of the ingredients for the sauce and set aside.
For the dish:
1. If your noodles need to be boiled, cook them according to package directions. Drain and toss with a little sesame oil to prevent sticking.
2. Heat 1 Tbsp of oil in a large pan on medium-high until shimmering. Add onion and a pinch of salt and sauté 3-5 minutes, until softened and translucent.
3. Add cabbage and cook for another several minutes, until onions are browned and cabbage is softened. Remove onions and cabbage from pan.
4. Add 2 Tbsp neutral oil to the same pan and heat until shimmering. Fry noodles for several minutes until a shade darker--depending on the size of your pan, you may need to do this in batches. I use a pair of chopsticks or the corner of a spatula to agitate the noodles occasionally and ensure that they cook evenly.
5. Return cabbage and onions to pan. Add sauce and cook until it has thickened and coats the noodles. Taste and adjust sauce.
6. Garnish with green onion and serve warm.
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Tuna and Tomato Spaghetti
We’re in the capital, Wellington, and staying at the best place. Our host is very kind and lovely, and has stocked the small fridge in our comfortable bedroom with water (flat and sparkling), milk, juice and white wine! So after a sunny --and windy!-- walk by the waterfront, it was a delight to warm up with these beautiful Tuna and Tomato Spaghetti and wind up with a glass of (very good) Sauv Blanc!
Ingredients (serves 2):
170 grams/6 ounces whole-wheat spaghetti
1 1/2 tablespoon olive oil
a small garlic clove
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
120 grams/4 ounces fresh tuna
1/4 teaspoon fleur de sel or sea salt flakes
½ teaspoon freshly cracked black pepper
1/4 teaspoon smoked paprika
3 wpt + 1/3 of their juice or 1 small tin diced tomatoes
1 tablespoon caster sugar
In a large pot of salted boiling water, cook whole-wheat spaghetti according to package’s directions, generally 9 to 11 minutes until al dente.
Meanwhile, heat olive oil a large, deep skillet over medium-high heat.
Peel the garlic, and cut it into very thin slices.
Add to the skillet and cook, a couple of minutes. Season with dried oregano, basil, thyme and rosemary.
Using a sharp knife, cut tuna into chunks; add to the skillet and cook, about 3 minutes on each side until browned and coated in garlic and herbs. Season with flelur de sel, black pepper and smoked paprika. Cook, a couple of minutes more.
Roughly chop wpt, and stir them, along with their juice, into the skillet. Increase heat to high, and bring to the boil. Stir in caster sugar.
Once the pasta is cooked, drain rapidly, saving about 1/4 cup of its cooking water, and add both to the skillet.
Cook, coating the spaghetti in tomato sauce and tuna until the sauce thickens.
Serve Tuna and Tomato Spaghetti hot, with a good, chilled Marlborough Sauvignon Blanc.
#Recipe#Food#Tuna and Tomato Spaghetti#Tuna and Tomato Spaghetti recipe#Tuna#Fresh Tuna#Fish and Seafood#Fish recipe#Spaghetti#Whole-Wheat Spaghetti#Pasta and Noodle#Olive Oil#Garlic#Dried Oregano#Oregano#Dried Basil#Basil#Dried Thyme#Thyme#Dried Rosemary#Rosemary#Fleur de Sel#Black Pepper#Black Peppercorns#Paprika#Smoked Paprika#Whole Peeled Tomatoes#Tomatoes#Sugar#Caster Sugar
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Where is pasta man? I miss him
Helloooo anon #51. I do think it's thoroughly funny how we accidentally created this pasta meme guy. Alistair is wayyyy more than a pasta man. He's also a slutty guy who gets down on Friday, a man with a big heart and a bigger badunkadunk, and a dude who enjoys visiting people living in less than ideal situation...
"pasta man is regretfully busy cooking something up. (trouble, perhaps?)
There will be more Alistair in chapter 7. :)"
Anyways, here's the pasta recipe:
SPAGHETTI WITH GARLIC AND OLIVE OIL
WHAT YOU NEED FOR THIS RECIPE:
Regular or whole wheat spaghetti
Extra virgin olive oil
Garlic
Fresh or dried chili flakes
Salt
Parmesan cheese (optional)
Parsley (optional)
HOW TO MAKE PASTA WITH AGLIO E OLIO?
Cook your spaghetti until al dente
Meantime, fry gently garlic and chili in olive oil
Drain spaghetti, reserve 1/2 cup cooking water
Add spaghetti and parley to the skillet
Add as much cooking water as needed to make the pasta moist
Stir well to coat
If you don’t keep it vegan, serve with parmesan cheese
Sprinkle extra chili flakes and parsley, if you like. Enjoy!
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look at them, they’re like tomato sauce gnocchi x whole wheat spaghetti
I love them
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this might not look like much but GOSH it was delicious. I started with this NYT recipe but made a bunch of small modifications based on people’s comments. the final dish is whole wheat spaghetti with crispy chickpeas + broccoli roasted till slightly charred along with thinly sliced garlic + a simple ricotta sauce (ricotta, butter, pasta water, red pepper flakes). I also added peas (which I just cooked in the pasta for the last three minutes), then topped it all with fresh basil, a drizzle of olive oil, and lime zest because I didn’t have a lemon lol. it is incredibly good!!!! the ricotta sauce tastes soooo decadent and the chickpeas give it a delightful crunch. also I think roasted broccoli might be my favorite of all the roasted veggies so this is VERY YUM to me. will definitely make this one again… feels fancy without being difficult. the only complicated part was having to watch the trays pretty closely because I think my oven is having internal temp regulation issues :-/ but it turned out well!!
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i hope this isn’t weird but what’s ur workout and diet routine? ur stomach is actually to die for it’s so toned 😭
OH MY GOSH-! Not weird at all! I’ve been wanting to talk about my workout routine for so long, even wanting to create my own post on it but thought that would be weird! (〃›᳐ .̫ ‹᳐〃)ゞ
Here’s my previous answer from March 2022 if you want to check that out!
I want to state first that this is a lifestyle choice I want for myself. Working out and being physical are what I want for my future self. It’s not for acceptance, it’s not for society, it’s not for my relationships with others, it’s for my relationship with myself! And if you’re considering a lifestyle change, it should be for you too! It’s much harder if it’s for someone else! It feels a lot more controllable when it’s for you.
I used to follow workout videos by Chloe Ting, Lily Sabri, and MadFit on YouTube, though now only follow Sydney Cummings. I have dedicated my time to her videos since September 2022, and have now completed 4 of her monthly programs; Arise, Arise II, MOVE, and PROCESS.
She is currently doing her Summer Time Fine ‘23 program! It is her most successful program!
What I really like about Sydney is that she works out alongside of you. She doesn’t workout outside of the videos, her fitness is her own programs. She had her first child in June 2022, and has been rebuilding herself through the programs she makes free for everyone!
Her videos are at-home-friendly, though you can do them at the gym too, and they are welcoming of any level of fitness and experience! A warm-up and cool-down are included in her newer videos! She’s extremely enthusiastic and optimistic too! After each workout she gives a very motivating speech, it’s always different too!
My diet has not changed too much, I’m just more health conscious. Like I eat whole wheat bread now (at home lol), I have an egg every morning! Clay wants a more-vegan diet, so I do make protein shakes post-workout, and add protein powder to supper dishes if it blends well (like in spaghetti sauce, chilli). I think life is too short to completely take out sugars and treats, so I still indulge in fast food, pop, and chocolate~. It’s not gonna be the end of the world or ruin anything! I just have less of it!
My routine is breakfast, a 45 minute morning walk as a warmup, a Sydney Cummings’ video (I am now doing her Summer Time Fine program), one of her stretch videos as a cool down, then protein shake and/or lunch!
February 2023 marked 1 year of me working out consistently! 💪
#I hope this answers your question! I know I talked A LOT AGAIN!!#It’s definitely not an overnight change- it does take time and consistency. Little by little!#But yeah I’m super happy with the results so far!! ❤️#also working out makes you more ticklish~ 👀#my posts#answered#ask#anon#workout#fitness
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• 11/27/2022
Breakfast: nothing!
Lunch (185)
½ cup of milk, 65 cals. protein granola, 32 cals. ½ banana w cinnamon, 53 cals. ½ boiled egg, 35. (i only ate a half instead of the full thing)
Dinner (159)
whole wheat spaghetti, 104 cals. brussel sprouts, 29 cals. 6 shrimp, 26 cals
Snacks (159)
protein granola, 24 cals. 3 celery sticks, 12 cals. spicy humus, 30 cals. 6 almonds, 42 cals. apple strudel, 31 cals.
Earned: 483 cals
Burned: 484 cals (exercise, biking, walking)
Total: -1 🩷
#cal0ries#pro a4a#tw ed diet#ana stuff#4norex1a#c4l0r13s#tw ana diary#th1n$po#ed meals#mealsp0#c4lories#l0w c4l#i want to be weightless
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