Questions for you: What is your ideal for a weeknight dinner? What kind of recipes would you like to see? Let me know! I will be posting over at Food52 every week and keeping you updated here. No reviews A few notes: The original recipe calls for 1 pound of spaghetti (you don’t need to use soba or egg noodles or other Asian noodles to have success with this recipe). I like to make it with more vegetables and fewer noodles, which is how the recipe is written below. Because all of the vegetables sauté at the same time, it’s important to prep them all before you start cooking. You can do this hours ahead of time and leave them out till you’re ready to cook. Carrots: I haven’t even been peeling them. I just trim off the ends and run them down my mandoline. You can grate the carrots using a box grater or the shredder attachment to a food processor, or you can cut them by hand.
