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Spicy Spinach Pasta

October 25, 2012


3 Eggs (optional)

1/2 Lg onion, or 1 Sm onion

1 Sm tomato (or any size, really)

A bowl of Seeds of Change’s Organic Spinach Trottole from Tesco

10 Turns on the pepper grinder

Big dash of Parsley

Small Dash of 5 Spice

A bit of margerine/butter/etc.

Few dashes chili flakes

1/2 Lemon — pulp  & juice

1/2 Lime — pulp & juice

Dash of soy sauce

1 Tsp Reggae Reggae bbq sauce

About half a cup of water

*I shook water in the Reggae Reggae bottle to clean it and used that for both of the above



Make pasta — for this one, the cooking instructions say 9 min to al dente (I like mine a bit squishier than that, so about 10-12 min).  Again, you can use any pasta (even Ramen).

Put pasta aside (in a bowl/on a plate/?) if you, like I, only have one pan… Otherwise, you can do all two or three steps, depending on the variant at the same time.

After removing pasta, add oil to pan.  Add chopped onion and tomato and stir to get even coverage.

Add bbq sauce, soy sauce, water, and spices to veg and let simmer for 5-10 min.

Add Lemon and lime pulp and juice; let simmer for another 5-10 min. Different people like their veg cooked differently.  At this point, it is up to personal discretion.

*For vegans/non-egg people stop at this point and add pasta to sauce, mix thoroughly, and enjoy. 🙂

For egg-consuming persons, put the sauce&veg into a bowl (same or different from pasta, doesn’t matter).

Crack egg(s) into pan and scramble around till cooked to your satisfaction.  Again, there is a bit of personal license here.  Cook it till you think it’s done. At this point, add the sauce and pasta to the egg, and mix.

Serves about 2.5 people with the amount of pasta I used, so leftovers. 😀 Yay!



From → Recipes

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