I found this recipe on Flipboard. It was originally posted on the One Green Planet web site.
If you boil the spaghetti while slicing the garlic and chopping the parsley, this is a 20-minute meal from start to finish.
Here are the ingredients and steps to make the dish.
Ingredients 1/2 pound spaghetti 6 cloves of garlic – thinly sliced 1/2 cup chopped parsley pinch of red pepper salt and pepper to taste 1/4 cup olive oil 2 tablespoons vegan butter 1/2 lemon
Cook pasta until just tender – drain and set aside.
Heat olive oil and butter in a pan. Once hot, add garlic, red pepper flakes, salt and pepper. Saute until garlic just begins to turn brown — not burned! Add pasta and toss together. Squeeze 1/2 lemon over the top and add the parsley as well, mixing thoroughly.
Most of my posts concern traveling or my writing, but I’ll post anything that interests me. If anyone else finds them interesting, well, that’s a bonus. Today’s post falls into the “anything” category. 😀
Preparing hierbabuena (mint) for drying. I dry all of my herbs. I put the leaves on the pans, set them on my patio. By the next afternoon I have dried herbs to enjoy for months.
La Balance Valle is a bakery where you can find pastries and cakes. Everything looks delicious but I have bought the same item on each of my three visits. I suppose a professional food reviewer would try an assortment.
This restaurant is located across the street from the Airbnb of my previous post. It’s open late and probably the most popular restaurant in the area.
Colones 139, Peñón de los Baños, Venustiano Carranza, 15520 Ciudad de México, CDMX
Tacos and licuado de fresas (strawberries)
Their tacos de pechuga (chicken breast) are light on the meat. Perhaps because it’s the most expensive part of the chicken. I think their taco de bistec is the best one they offer. There are 6 or 7 choices.