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Recipe submitted by leavemeakiss, 08/29/06

Sauceless Spaghetti

Ingredients (use vegan versions):

    28 oz/ 2 grams/1 serving spaghetti
    1/2 teaspoon olive oil
    1 clove garlic
    5 cherry tomatoes
    a couple slices of yellow and green cucumber
    1/8 teaspoon red pepper flakes
    salt to taste
    pepper to taste
    shake of parsley
    shake of basil

Directions:

In a large saucepan, bring water to a boil.  Put in spaghetti and cook until al dente, about 10 minutes.

While spaghetti is cooking, pour olive oil and garlic into a small saucepan; heat over medium heat for 3-4 minutes, until garlic is brown and nice-smelling.

Throw in the tomatoes; turn the heat up slightly and cook until skin starts becoming loose.  Turn off the heat and throw in the cucumbers, pepper flakes, salt, pepper, parsley, and basil.

Plate the spaghetti and pour the vegetable mixture over.  Enjoy!

Calories = 260

I made this recipe one day after walking home from the farmer's market.  I was so tired and hungry and I wanted to make something from the stuff I had just bought, so I cooked up some spaghetti and threw some stuff in a skillet.  It turned out surprisingly good.  So I hoped to share it and I hope you guys like it as much as I did.

Serves: 1

Preparation time: 20 minutes