When I was a kid, I may as well have been a miniature Popeye the Sailor girl.
I didn’t smoke a pipe, and I was definitely not skilled in sailing (more to come on this at a later date), but I mysteriously had muscly looking arms and I loooooved spinach.
In my spaghetti.
My mom used to make this amazing concoction and it would be the meal I’d ask for if I had my choice. This will be a recipe that I will go back and “healthify” later, but it is still SO good just the way it is!
The source of this recipe is unknown, but I asked my mother and she claimed she didn’t really know how to do much cooking when she and my dad first got married (I just can’t EVEN fathom this now). Lots of us are guilty of this, but you know the waiting room magazines in doctors’, dentists’, whoevers’ offices that you scroll through until you find that recipe or inspirational idea jumping off the page at you? You side eye your way around the room carefully ensuring that not a soul is looking, then you riiiiiip, slooowwwwwly, quietly, stealthily, until that baby is yours and then you jam it into your purse, hide it under something so the nurse won’t notice and carry on your merry way with your coveted treasure. Ever had this happen to you?
Nope. Me neither. 😉
Something along these lines happened one day in the 80’s and my mom
snatched discovered this recipe from something like a Ladies Home Journal or Good Housekeeping. We’ll never know for sure but it most certainly helped me eat my veggies when I was just a wee tiny human and it’s just all around delish. I would highly suggest giving it a try!
P.S. In case anyone’s thinking, “why is that pasta orange??” I want to clarify that I used the Barilla Veggie Spaghetti Pasta which is 25% tomato/carrot puree, hence the slightly different color 🙂 A little beta-carotene doesn’t hurt!
Are you drooling yet?