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Simple Spaghetti

December 5, 2010

It’s true. I find spending hours in the kitchen as the best form of relaxation.  But there’s also times when I cherish instant gratification.  This dish gives me just that.

This is the perfect recipe to have on hand for a week night when you just don’t want to cook or even for the weekend afternoon when you just want to be lazy.

The tomato and spinach make me feel health conscious, while the salty, chewy bacon and the tangy feta make me like I’m being a bit naughty.

Add a small glass of red wine, and I think you have yourself a pretty satisfying meal under 10 minutes.


Simple Spaghetti for One

  • a little butter—just enough to grease up the pan
  • a slice of bacon-sliced into 1 inch pieces
  • olive oil—I used garlic infused olive oil that I got as an early Christmas present (thanks Derek and Suzanne!)
  • 2 handfuls spinach leaves
  • diced tomato
  • 1 serving spaghetti–cooked
  • sprinkle of salt
  • feta

Heat a small skillet and add enough butter to coat the pan.  Once the pan is heated, add one slice of sliced bacon.  Cook through.  Add spinach and drizzle of olive oil.  Allow the spinach to cook down.  It will shrink down quite a bit.  If you would like more spinach, feel free to add some more.  Once cooked, add the diced tomato—as much or as little as you would like. I used about half of a larger tomato.  Add the spaghetti.  Toss with a sprinkle of salt.  Serve topped with feta cheese.

In other news, I’ve been spending a lot of time this weekend reading Jane Eyre, knitting, and touring places like this.  Will someone please hand me my bonnet and transport me back to the 1800’s? I think I’ve found myself living in the wrong era.

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