Here's an old standby meal that I threw together this evening after work, a run, and right before Thursday night worship. I had a limited amount of time, but this meal really hit the spot- on nutrition and taste!
I boil water with a large helping of salt and whole wheat spaghetti. The rest all happens in order in a cast iron skillet.
Saute finely diced sweet onion, after a few minutes of sauteing, put in a helping of portabella mushrooms and saute them until tender, then add black olives and toss around in the mixture for a few minutes, then add diced tomatoes and turn off the heat. Leave the skillet on the burner and let everything cook in the residual heat. Stir all ingredients together and then add salt, pepper, garlic powder, thyme and a little olive oil. Just let it sit together while the spaghetti is cooking.
When the spaghetti is finished, drain the water, then return to pot. Pour the mixture from the skillet into the pot with the spaghetti and stir together. Serve in reasonable sized portions and top it off with Parmesan cheese.
This whole process takes maybe 30 minutes, but it tastes so good and is filled with nutritious goodness.
Enjoy!
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