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prettygirlfood: Sesame Noodles with Wilted Garden Greens * 1/2 pound spaghetti* 1/4 cup soy sauce* 2 Tbs. sugar* 4 cloves garlic, minced* 2 tsp rice vinegar* 2 Tbs. toasted sesame oil* 1 Tbs. sambal oelek* 2 Tbs. canola oil* 2 scallions, finely sliced* 1 Tbs. extra-virgin olive oil* 6 cups chopped winter greens (I used dinosaur kale, bok choy and swiss chard) Bring a large pot of water to a boil. Cook the pasta until al dente. Drain and throw back into the pot. In the medium bowl, combine the soy sauce, sugar, garlic, rice vinegar, sesame oil, sambal oelek and canola oil (I left out the water because I’m a rebel) and whisk whisk whisk! In the meantime, heat your olive oil in a medium skillet over medium high. Add the greens and sauté until slightly wilted, maybe 2 minutes. Season with a small pinch of salt. Toss noodles with the dressing and wilted greens. Sprinkle with scallions and eat up, yo!
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prettygirlfood: Chive Mozzarella Meatballs in Tomato Sauce
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50-shades-of-suicide: never thought i would actually like something from Shakepeare…but this line is genius 
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prettygirlfood: Garlic Butter Spaghetti with Herbs Serves: 8 INGREDIENTS 1 lb. whole wheat spaghetti 6 tablespoons butter + more for serving 8 cloves garlic, minced 1 large bunch basil, chopped 1 large bunch baby spinach, chopped 2 teaspoons salt 1 teaspoon black pepper Parmigiano Reggiano cheese for topping INSTRUCTIONS Cook the spaghetti according to package directions. Meanwhile, heat the butter together in a large nonstick skillet over medium low heat. Add the minced garlic and saute for 3-5 minutes, until soft and fragrant. Be careful not to burn or over-brown the garlic because it will taste bitter. Low and slow is the winner here. Chop the spinach and basil (I had about 5 cups total – it reduces quite a bit as it wilts) into small bite-sized pieces and add to the skillet, stirring for just a minute or two to get the greens softened slightly. Season with salt. Add the spaghetti to the skillet (or vice versa depending on pan size) and season with salt and pepper. Toss well to combine and let it all rest for a few minutes to stick together a bit. Serve with an additional pat of butter and/or fresh grated Parmigiano Reggiano cheese. NOTES For the leftovers, I added a can of roughly chopped fire-roasted whole tomatoes and about ½ cup of vegetable broth and simmered for an additional 10 minutes. The noodles were thick and saucy and loaded with vegetables. So good!
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