Mediterranean Spaghetti recipe

You know how it is when you’ve made all your “good” dinner recipes a thousand times and are bored of them, but also can’t come up with anything new?  That awful stuck-in-a-rut feeling?

That’s how I was feeling a couple months ago… and it just so happened that I found a sale on massive cans of soup and bought like 12 of them for our dinners for a couple weeks- Andrew was NOT happy a couple days into that scheme.

mediterranean spaghetti recipe

Fresh and ready to eat

 

But then we went to Fiji for a week’s holiday, and something about the way these people cooked influenced me to toss together a few fresh morsels when we got home, which resulted in some new creations, one of which is this Mediterranean Spaghetti one.

Here’s what to do and use:

For each serving/plate, toss together

  • a handful of cooked brown rice spaghetti (healthier than normal spaghetti, even the whole wheat kind)
  • 1/2 a tomato, diced
  • 1/2 an avocado, diced
  • a handful of smoked salmon, cut into flakes or cubes (which you buy already cooked)
  • a dribble of extra virgin olive oil
  • a couple shots of lime juice
  • a topping of some freshly shaved or grated parmesan cheese

Soooo good, filling, and healthy.  Andrew was pleased that we were outta the soup phase (although one leftover can still lingers in our pantry), and I was glad to be out of my rut.

Also, if you’re making this for dinner, you can chuck a couple extra portions into a container for lunch the next day.  Done and done.

Any other fresh dinner or lunch ideas that you love?  Please share in the comments below… the simpler the better.  🙂

 


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