A twist on spaghetti

We eat a lot of spaghetti in our house.  Mostly because we love it, and the kids will eat it.  But also because it is very economical!  We usually do just the standard tomato sauce with a side of garlic bread, but this time we mixed it up a bit.  Also, lucky for us, we get local bread from our community garden. We use this to make garlic or herb bread frequently to go along with our pastas.  YUM! 

What I used:

Whole wheat spaghetti

Diced tomatoes  - from our community garden

Diced roasted red peppers  - from a local small business

Diced mushrooms  

Capers - from a local small business

Diced Kalamata olives  - from a local small business

Garlic

Olive oil - from a local small business

Lemon Juice

Bread - from a local bakery

Butter

Secret Herbs & Spices

Here's what I did:

While I was cooking the spaghetti, I heated up the oil in a big pan and threw in my garlic.  Once fragrant, I put in the mushrooms, and soon after the olives, capers, then peppers then tomatoes.   Once the spaghetti was finished, I tossed it with the veggies and added the lemon juice - and yum!

For the bread: just mix your herbs/garlic with butter, spread on the bread, and toast it up in the oven for 15 minutes or so.  I prefer mine wrapped in foil so its soft.  My husband likes his toasty, so we don't wrap his up.  Either way, its super delicious!