Spaghetti Marinara and Garlic Bread

Happy Cinco De Mayo!

Here’s a fun fact:  in the years since I’ve been 21, I’ve never been able to celebrate “Cinco de Drinko”!  I have always been busy with school or work, or some other activity that made celebrating impossible.  I honestly don’t know whether I’ll end up celebrating tonight or not.  I don’t work tomorrow, but I also won’t get home from work until after 10, so we’ll see.  Rumor has is that Keenan’s fajitas might be turning up again tonight. I’m keeping my fingers crossed!

Last night, Keenan decided to surprise me with spaghetti marinara and garlic bread when I got home from work.  When I was a kid, I’m pretty sure spaghetti was my absolute favorite dish.  I was a pretty picky kid too, so that’s saying something.  I think Keenan’s version turned out pretty darn well.

The garlic bread was made starting with a loaf of plain French bread.  Keenan prepared the garlic butter using about a 1/2 cup of Earth Balance, 4 cloves of garlic, some garlic powder, and some dried oregano and cilantro.  He sliced the bread in half and spread the garlic butter over the bottom slice of the bread.

We then baked the bread at about 425 degrees for about 10 minutes, or until the crust started to darken slightly.

Keenan then sliced the bread crosswise into slices.  Foodgasms ensued.  This stuff is seriously amazing.  Seriously. 🙂

For the spaghetti sauce, we simply sliced up some fresh tomato and onion, and added it to a jar of Muir Glen organic pasta sauce.

We let it simmer on med-low until warm.

We cooked some organic whole wheat spaghetti and added it all together.

I also added some nutritional yeast to mine, for some added punch.

Pretty sure I ate at least half of the loaf of garlic bread by myself.  Don’t judge me.

Oh, and more evidence that mason jars can be used for anything…

Check out this creative spaghetti storing solution.  Yup, they work for everything.

The spaghetti marinara is also making a guest appearance in my work dinner tonight, so that should be yummy.  I can’t believe that I used to be a child who abhorred leftovers, and now I honestly think that most things taste better as leftovers.  I think it’s because the flavors get to enrich a bit overnight.

Well, I hope you all have a lovely Cinco de Mayo!  Eat something Mexican or enjoy a margarita the size of your head.  Whatever helps you enjoy the holiday!

❤ Lindsay

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One response to “Spaghetti Marinara and Garlic Bread

  1. Pingback: Make-Shift Dijon Dressing | Lindsay Loves Veggies

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