Spaghetti Aglio e Olio (Garlic Spaghetti)

Running my 2nd half-marathon tomorrow morning in the SF Wipro Marathon and decided to “carb up”!! Instead of binging on the good ol’ spaghetti and meatballs – I wanted to try something light and healthy! I love the whole wheat pasta for carbohydrates and olive oil for “good” fats.

This recipe is inspired by Laura Vitale’s youtube video:

This recipe for Spaghetti Aglio e Olio – Italian for “Garlic and Oil” – is so simple and fast to make. I honestly think I must have been Italian in another life, I absolutely LOVE italian food and culture.

Laura Vitale’s recipe ingredients:

  • 1 package/ pound of spaghetti (healthy alt: whole wheat pasta)
  • 1/2 Cup extra virgin olive oil
  • 5 cloves of garlic (you can always add more to keep those vampires away)
  • pinch of hot pepper flakes
  • 2 Tablespoons of pine nuts
  • 2 Tablespoons of chopped parsley
  • salt

My personal twist:

  • whole wheat pasta
  • 1/2 Cup extra virgin olive oil
  • 5 cloves of garlic
  • 2 Tablespoons of pine nuts
  • basil leaves, slice into thin “ribbons”
  • salt
  • sundried tomato
  • grated parmesan

1. Cook spaghetti according to package.

2. While the pasta is boiling, cook the olive oil and sliced garlic in medium-low heat for about 5 minutes or until the garlic looks golden. Pour in the pine nuts and cook until toasty.

started smelling so good!

3. Drain the spaghetti, DO NOT RINSE, pour right back into hot pot.

4. Pour oil mixture over spaghetti- coat evenly.

5. Sprinkle with sun dried tomato bits, ribbons of basil and parmesan cheese.

Time to “Ciao” down!


Soup + Cheddar Biscuits Lunch

I am known to only bake at night, but on this nice lazy Sunday I manage to try some new recipes while the sun is still out!

When I make something, it’s usually brought about by a “recipe of opportunity” as I like to call it. I rarely actually have something in mind I want to make. It’s not “oh I want to make *this* I will go by the specific ingredients” it’s usually more like, “oh I have some  _______ left over, what can I make with this?” and this is where‘s ingredient search flies in to the rescue.

I had some buttermilk left over from my Zombie Cupcake recipe and some celery, broccoli, and potatoes I got from work (Poor social worker….don’t judge me.)

Cheddar Buttermilk Biscuits


adding buttermilk to the dry mix

being the kitchen noob that I am I had no idea what a “biscuit cutter” is…I used a knife- it worked.

This was a easy, quick recipe- with simple ingredients you can find at home, the only thing I needed to buy was the sharp cheddar cheese. I did omit the cayenne pepper because I did not have any on hand.

Fluffy cheddar biscuits!

This was my first try making savory biscuits and they turned out quite tasty, I lost track of how many I was nibbling on while I was making the soup!

I actually find cooking a lot more challenging than baking sweets, but I’ve eased into the cooking realm with soups and chili. Finding a decent recipe for celery was surprisingly hard. What the hell do you do with celery (besides eat it raw with peanut butter?!)

Peanut Butter Vegetable Chicken Soup 

This was a great healthy recipe with loads of every kind of veggie you can think of and no need to add butter or oil! The peanut butter gives it a southeast/Thai-style flavor, slightly sweet and nutty.

Round 2! (Yes that is my laptop sitting on top of the toaster oven.)

veggies galore!

the final product

Soup + Biscuits = delicious light lunch