My mother came up with this wonderfully simple dish on a snowy Michigan night when all she had on hand was a pound of ground beef. My father and I just loved it, and when Dad asked her what it was called she laughed and said ‘Gunk on Noodles.’ The silly name stuck, and I’ve been making it for my family for 25 years. A quick meal made with items we all have on hand.
- 8 ounces uncooked whole wheat spaghetti
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 8 ounces crimini mushrooms, sliced
- 2 small zucchini, sliced
- dried oregano to taste
- salt and pepper to taste
- 12 black olives, pitted and sliced
- 1 ounce crumbled feta cheese
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.
Preparation time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Servings: 4 – Yield: 4 servings