Welcome to #MadeItMonday, where I post something I’ve made in the previous week, and where you can join in and post something you made too! The rules are easy: post a pic somewhere of something you’ve made in the last week (ish; let’s say in the last month as the hard-and-fast) and tag it. Sit back and enjoy scrolling through all the beautiful things we’ve collectively created, and celebrate the fact that humans can be awesome! 🙂
Some more non-cake Made-It Mondays (I think the world might be ending!).
This is a super easy, go-to vegetable spaghetti that can be on the plate in 15 minutes, packs a nice nutritional punch, is filling and easily scalable, and is kid approved (though my kids do things such as eating capsicums like apples, so you know. YMMV, etc.).
Ingredients:
2-3 normal zucchini, or 1 giant backyard monster*
1 med orange sweet potato
1T or more of crushed garlic (to taste, basically)
Olive oil or butter, for sautéing
Spaghetti for four, or pasta of your choice
6-8 mint leaves (I used dried; it’s probably about 3/4 teaspoon)
About 3/4t of dried tarragon, more or less. Shake it in until you can smell it.
2t garlic salt
Optional 2T butter
100g more or less of soft (Danish) feta
Additional salt to taste
Method:
- Start boiling the water for your pasta.
- Peel and dice that sweet potato, then microwave it (about 5 mins in my microwave).
- Dice the zucchini (remove the skin & seeds if you’re using the backyard monster variety) and toss it in a saute pan or cast iron pan or something large and flatish, along with the garlic and the olive oil or butter. Saute it up until the sweet potato is done.
- Add the sweet potato, the herbs, and the garlic salt.
- Your pasta water should be about boiled now. Go ahead and cook the pasta according to the packet, your favourite method, or the phase of the moon.
- Keep sautéing them vegetables. Let ’em get nice and brown and crispy in places if you can/if you have time/if you can be bothered/if you’re not dying of hunger/if you’re not dying of kids who are dying of hunger.
- Optionally, if you’re not concerned about your arteries, melt through about two tablespoons of butter here if you used oil to start with. Flavour. Om nom nom.
- Drain the pasta once it’s done. Give it a quick rinse, then dump it in your saute pan, which you have now removed from the heat, because WOOHOO, that cooking is DONE.
- Add the feta and stir the whole lot up. You might want to shorten the strands of spaghetti a little as you go – the nice way of saying chop those critters up. A little, a lot, it’s up to you and how you like to eat your ‘ghetti.
- Salt to taste. Dish up, devour, etc.
Optionally, you can also grate some carrot in around back at the very beginning with the zucchini. You can also toast some pine nuts on the side and dump them in with the feta at the end. Delish!
What have you made this week? (It doesn’t have to be fancy!!) Don’t forget to tag your contribution, or even better, leave a link in the comments!! I love seeing what inspiring things other people have made 🙂 🙂 🙂