There’s just something about pasta that makes me happy. I am not sure what it is, maybe simply because CARBS, but nothing has ever made me happier. Even as a child, when my mom cooked up a pot of spaghetti with a bolognese sauce, I’d be a happy camper. When I graduated from high school, I was allowed to decide what we’d have for lunch that day…and pasta it was. How can something so simple make life so perfect!?
Boy, am I having a slow start today. I haven’t really been sleeping very well – for whatever reason, I have woken up around 4 or 5 am the past two days, and not been able to fall asleep again properly. My boyfriend gets up at 6, which obviously wakes me even if he makes sure not to disturb me, and at 8 am the painters working on the walls on our house start (and I wouldn’t need to sleep past 8 if I were able to get some proper sleep before). Needless to say, it hasn’t been the best morning.
I am still amazed as I am writing this: I just had the greenest Pesto I have ever seen – or perhaps the greenest food in general I have ever seen. It’s so green it actually looks unnatural! Even mixed with the pasta, it was still glaring at me like a green monster greening with envy…
I was visiting a friend of mine in August who has been vegan for about a year now, and who taught me the wonders of the spiral cutter. Those of you who do not own one – go and get one right this second, it is one of the simplest and most awesome kitchen utensils I have ever had. Seriously, I don’t know how I survived without it before. It makes – and this is the awesome part – noodles, spaghetti to be exact, out of vegetables. VEGGIE NOODLES, how awesome is that. All those of you who are into low-carb: this is a recipe for you! The spiral cutter is very simple to use, you simply twist veggies into it, cook them in hot salt water for as long as they need to be as chewy or soft as you want them to be and voilà: guilt-free noodles.