Mother of three Ashley Rodriquez (of the blog Not Without Salt) writes about preparing a quick dinner that satisfies her kids—and then taking it up a notch to satisfy both herself and her husband. So many weeknight dinners happen this way, and we’re happy to have a simple and delicious pasta recipe to reach for on harried nights when spending time on dinner prep just isn’t in the cards. Ashley would know what this is like: With three little ones racing around, cooking elaborate weeknight dinners is rarely in the cards. For this recipe, she recommends tossing the pasta with whatever vegetables “strike your fancy.” Because of this, it’s a wonderful excuse to use up what you have in the crisper. Easy, adaptable and satisfying: all the right notes for busy parents.
Recipe notes: Ashley recommends serving your kids first and then dousing the adult portions with a bit of Sriracha. We think a poached egg on top would be wonderful, too. Also swap out the pasta for soba noodles for a nuttier taste. Just follow the instructions on the pack to cook.
RELATED: Pesto tortellini with tomatoes
RELATED: Fresh lemon and arugula pasta
RELATED: Parsley pesto with chickpeas
Serves 4
Ingredients
4 garlic cloves
1 tablespoon chopped shallot
3 tablespoons peanut butter (or Tahini)
1/3 cup soy sauce
2 tablespoons rice wine (or dry white wine)
1 tablespoon rice wine vinegar
1 1/2 tablespoons sesame oil
Spaghetti
Optional add-ins: sesame seeds, bean sprouts, carrots, veggies from your crisper
Directions
-
Bring a large pot of salted water to a boil and add enough pasta to feed four people. Cook until al dente.
-
Meanwhile, combine the garlic and shallot in the bowl of a food processor. Scrape down the sides of the bowl then stir in the remaining ingredients. Process until blended into a sauce.
-
When pasta is finished, drain. Toss the sauce with cooked pasta.
-
Top with sesame seeds, carrot, bean sprouts or whatever else strikes your fancy.
Inspired by Nigel Slater, Real Fast Food
