Coming from a 2-month long traveling means a huge backlog at work, fatigue catching up on you, and a ginormous pile of to-do-list in trying to reorganize your life. Another biggest challenge for me is trying to get back to healthy eating habits. But this could be hard when I’m too tired to cook. And so, we end up eating out all the time.
One of my favorite go-to dish whenever I’m at this post-traveling period is an easy pasta dish. It only takes less than 30 minutes to make and the base ingredients are only 3 – tomatoes, feta cheese and whole wheat pasta. Then you can add any veggies you want. This is also my go-to dish when we are doing our weekend fridge clean up or save-the-vegetables-in-the-fridge day.
1 clove garlic, chopped
350g cherry tomatoes, halved
1 cup sliced mushrooms
2 cups uncooked spinach, roughly chopped
1 tbsp olive oil
2 portions of whole wheat spaghetti
Red pepper flakes, salt, and pepper for seasoning
Put both olive oil and garlic in the pot at the same time under low heat. Cooking the garlic with room temperature olive oil under low heat releases strong garlic flavor.
Once the garlic starts to sizzle (not brown), add a pinch or 2 of red pepper flakes. Once the garlic starts turning slightly brown, put the tomatoes. Turn the heat up to medium. Season lightly with salt and pepper.
After 10-15 minutes, once simmering and the tomatoes haves released their juice, add in the mushrooms.
While the mushrooms are cooking, start cooking the spaghetti. Follor packaging directions. For ours, it was done in 7 minutes. By this time the tomatoes should be almost done as well.
Taste the tomato sauce to check if salt and pepper needs to be added.
Drain the pasta and pour the tomato sauce in the same pasta pot. Add the spinach and feta. The heat from the pasta and the sauce should wilt the spinach and melt the feta a bit.