One new recipe for spaghetti

This is my most pathetically maintained blog of four. I'm not posting most of my recipes because I'm not going to be a food blogger. I thought I was going to have a culinary client, an Orange County caterer, at my new public relations business, but that client turned out to be a flake. So no culinary PR or any other culinary writing for now.

However, cooking is still a favored hobby. I do it more than paper crafting. But I do it mostly for myself and Don, and sometimes share cupcakes or other good things with a few people at church or here in Jurupa Valley. So, I'm not usually seeing any reason to share my recipes online. I already have them written down in the cookbook collection, and I have a cookbook organizer to track my favorite recipes within these cookbooks.

Except for times like tonight. I ended up making up a recipe for spaghetti after I was inspired by a side dish in one cookbook and an actual recipe for spaghetti in the other. I didn't 100 percent follow either one of these recipes though. I took one short cut (jarred Ragu spaghetti sauce) I am sure this cookbook author would NEVER have approved of, and one (plastic jarred Kraft Parmesan cheese) I don't think he would have approved of. But we loved it! For us, the anchovies are a crucial addition. It will not be the same without it. But if you for some reason don't like anchovies, you can have this vegetarian style. If you're vegan,  use spaghetti squash noodles, your favorite sauce (Ragu might have cheese in it)  and leave out the Parmesan cheese.

So here is my recipe for spaghetti. It must be posted here, because until I hit the "publish" key, it will never have been published anywere!

2 carrots
1 zucchini
1 Tbsp or so of olive oil, only enough to lightly coat your frying pan
1 can of anchovies
About 8 oz of Ragu spaghetti sauce
1/2 cup of Kraft Parmesan cheese
About 2 cups of cooked spaghetti noodles

Julienne the carrots and zucchini. Heat the oil, and saute vegetables in pan until they are tender
Cut the anchovies in half, separate them and add to pan. Add cooked noodles. Pour in enough Ragu to coat vegetables, anchovies and noodles to your taste. Add Parmesan cheese and stir to coat the noodles completely. 

Serve with more Parmesan cheese. A salad, bread and a glass of white like Chardonnay would be good with this too, but I served it as the only meal item.