One of my family’s new favorite meals is spaghetti!
Spaghetti used-to be a weekly staple in our house. I would load the freezer with my sauce and my pantry was stocked full with various shapes of pasta. A year and a half ago, that all changed, and spaghetti night was a thing-of-the-past.
While on our vacation, we tried many new foods both at restaurants and things we found in the grocery store. Since we were trying to only have to eat out one meal a day, I packed healthy snacks (such as fruit, cut vegetable, seeds, and nuts) for our day-trips and then we would return in time for me to make a quick dinner. I really didn’t want a complicated dinner because, while we had a “full-sized kitchen,” it wasn’t my kitchen…if that makes sense. Everything was a little different. 😉
While wandering the grocery store aisle in Colorado, I was trying to think of quick easy things that everyone would like. For some reason the broccoli-slaw grabbed my attention….
…which led me to the marinara sauce and the rice noodles….You see where I’m going with this? 😉
I’ve made “weird” spaghetti before using quinoa and squash, but this was more like “normal” spaghetti and was a big hit with my family.
So, here’s what I did:
- Cook the noodles in a large pot
- Saute the broccoli slaw in a separate pan with some coconut oil (or favorite oil of your choice)
- Drain noodles and add it back to the pot
- Pour in cooked broccoli slaw into the noodle pot
- Pour marinara sauce onto the noodle and broccoli slaw mixture
- Mix well and serve!
Also, through exploring alternative noodles, I have found a favorite brand, PastaJoy, I thought I would share. Some rice noodles contain a mixture of corn and rice. This brand only contains brown rice. You can find rice pasta generally hidden with the spaghetti noodles or in the “Asian Food” aisle. It just depends on your grocery store. Many of the rice pastas I have tried cooked up mushy, but this brand I’ve noticed, does not do that and cooks up great! (no mush!)