Spaghetti with Roasted Asparagus
We had a great, fast dinner tonight. Poor Max was sick all day, and when I wasn't holding him, I was working on some projects for my real job. This meant not much time to cook.
By the time I got Dylie home from her yoga class, she was starving to death (her words, not mine), so I had to pull something together quickly. First, I sauteed two cloves of garlic in some extra virgin olive oil. Then, I chopped up some leftover spaghetti that I had kept in the fridge, tossed with olive oil, and threw it into the pan (I chopped it up to facilitate fast cooking). To this I added about four heaping tablespoons of tomato sauce. While this all cooked, I roasted some chopped asparagus in the oven with salt and pepper. Everything got combined in the pan, and we topped our bowls with freshly grated Parmigiano Reggiano. Simple perfection, and on the table in less than 15 minutes.
For busy moms, cooked spaghetti is a godsend. I think this will become a staple in my refrigerator.
