Spaghetti Wednesday is another favorite in our household.
Especially for me. I am usually in charge of dinner during the weekdays, so an easy recipe is key.
I don’t shy away from carbs. What I usually do is focus on carbs that are more nutrient dense and are easier to digest.
Like for example spaghetti that is made out of chickpeas, lentils or brown rice.
I also look for high protein and very simple ingredients.
Aside from spaghetti or Spaghetti Wednesday, my go-to is usually a simple salad or any sort of roasted vegetable (broccoli, asparagus, zucchini or yellow squash).
So on to Spaghetti Wednesday we go!
Ingredients
Pasta
- 2 Boxes of spaghetti noodles (to have enough for leftovers).
- RAO’s sauce (Marinara, Bolognese, or vegetable). I usually prefer Bolognese to simplify my life and not have to cook extra meat
- 2 Tblsps grass-fed butter or more depending on volume
- Cheese of choice (nutritional yeast or parmesan)
- Basil leaves (optional)
- Extra virgin olive oil
- Celtic sea salt
Salad
- 1 head butterhead lettuce
- 1/2 white onion
- 1 red pepper
- 1 english cucumber
- 1/2 raw mozzarella cheese block chopped in cubes
- Cilantro to garnish (optional)
- Extra virgin olive oil
- Celtic Sea Salt
-Cook the spaghetti noodles according to instructions. Sprinkle Celtic sea salt to water and add a drop of extra virgin olive oil so the noodles do not stick together.
-While noodles start chopping all of your vegetables.
-Mix the salad together
-Add mozzarella cheese cubes
-As a dressing add 1 tablespoon of extra virgin olive oil and Celtic sea salt to taste.
-When spaghetti noodles are done add butter, coat with sauce and more salt to taste.
-Garnish with cheese and basil leaves according to preference.
-Enjoy as a family or by yourself!
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Let me know if you try it. If it helps and if your little ones enjoy it as well.
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