Spaghetti, 

with Tomatoes, Peas, & Carrots 

This was just something simple for dinner. I cooked the pasta in just-enough water, stirring every so often. I had already added olive oil and salt to the water, and later added the defrosted, frozen peas-and-carrots along with some canned chopped tomatoes, just before adding the pasta. I seasoned it with some dried Italian seasoning, onion powder, ground ginger, and a little cinnamon and allspice. After cooking it until it was done, continuing to stir, the water had largely evaporated into a bit of a sauce. Not pictured here: the leftover store-bought ricotta that I mixed into my bowl of warm spaghetti. I just wanted comforting noodles, and that's what I enjoyed for dinner.