I love bloggers that share recipes, so I’ve decided to join the crowd. Welcome to the first recipe on the Eat Happy portion of Pen & Irony. Today’s lesson? Fried spaghetti!

One caveat… these are actually ravioli, but you can do the same thing with spaghetti or rotini noodles.

We have a great little Italian specialty shop, so in addition to stocking my cupboards with every type of pasta known to man (that’s my Italian gene… I have to have rigatoni, angel hair, linguine, regular spaghetti and rotini noodles on-hand, you know just in case) and in addition to that I also keep a tub of frozen fresh ravioli in the freezer. (These are portobello stuffed, yumm.)

First, boil your choice of noodle: (for fresh or frozen-fresh pasta, only boil for 3-4 minutes!)

While the noodles are cooking, slice some mushrooms, onions, and if you’re feeling really crazy maybe some green or red pepper:

Melt a couple of tablespoons of butter (yes butter… don’t be a sissy with your extra virgin olive oil, just do it) in a non-stick pan over medium heat. All of my pans are of the copper bottomed “stick” variety, except one I bought just for this.

Toss a little garlic in with the butter, followed closely by the onions (and peppers if you like):

Give them a minute or two and then toss in the mushrooms. Swirl ‘em all around in there a couple of times and then go drain your pasta.

Shake all the water out real good, then add the pasta to the pan: (You may need to -GASP!- add another tablespoon or so of butter if the mushroom/onion combo has soaked all the original up)

Again, mix it up a little. Make sure the veggies aren’t all just stuck to the bottom under the pasta. Cover with a lid for 5 minutes, occasionally lifting up and stirring the pasta around (or flipping the ravioli). Pasta should just get a little crisp in some spots.

Then, my favorite part, dump it onto a pretty dish with a little pepper and a lot of parmesan cheese:

Then kick everyone else out of the house so you can sit down and enjoy every last bit of it yourself!