Simple Spaghetti


It has been so warm in San Diego this summer. It’s so warm, you don’t even want to turn on the oven. So, when deciding what to make for dinner, I decided I’d cook a pot of angel hair pasta, which only takes 3-5 minutes. Instead of cooking a sauce, I decided to drizzle olive oil over my cooked pasta and squeeze fresh lemon juice over the top as well. I then added a drizzle of balsamic glaze, a sprinkling of Italian parsley, red pepper flakes and a bit of grated parmesan. I always reserve about two cups of the liquid I’ve cooked the pasta in. I use it if the pasta seems dry after I’ve drained it, but I also like to add some to the container that I’ve put any leftover pasta in. That being said, I will say that I never drain my angel hair pasta. It seems to get a little dry once it’s drained, so I always choose to serve the pasta directly from the pot.

Dinner was done in absolutely no time at all. It was a simple supper for a warm night without putting forth too much (basically none at all!) effort. We all know that olive oil is one of the healthiest oils for us, but did you know it’s even healthier if you eat it raw? This was one of the reasons I decided to have it that way on my pasta tonight. By simply drizzling a little over my dish of pasta and mixing it in with the pasta made making dinner about as easy as you could imagine. A simple dinner, that is on the healthy side, doesn’t get much easier than this. Plus, an added bonus … clean-up was a breeze. A breeze is just what we need in Southern California this week :).



  • 8 ounces angel hair pasta
  • 2 tablespoons olive oil
  • juice of 2 lemons
  • red pepper flakes
  • fresh Italian parsley, minced
  • grated parmesan


  1. Cook pasta according to package directions.
  2. Place pasta in large serving bowl and drizzle with olive oil. Mix oil into pasta. Serve pasta in individual serving bowls. Top each with a drizzle of balsamic glaze, a sprinkling of red pepper flakes, grated parmesan and a sprinkling of Italian parsley.


Until next time, Kris



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