Vegemeat Spaghetti

Ingredients:

1/2     cup butter                                             
2        teaspoons kalamansi peel                 
 1        cup grated cheese
1/3     cup finely chopped onions                   
6        kalamansi halves
1/4    teaspoon black pepper                          
3        tablespoons kalamansi juice
2       garlic cloves, chopped                            
1        tablespoon chopped kinchay(celery)
1        box (8 ounces spaghetti)
4        cups vegemeat, sliced and lightly fried

How to cook Vegemeat Spaghetti:

• Heat 3 tablespoons butter in a pan. Sauté onion and garlic until tender. Add kalamansi juice, kinchay, kalamansi peel, pepper, bay leaf and 2 cups water; simmer until liquid is reduced to about 1 cup.

• Remove bay leaf. Stir in vegemeat and heat thoroughly. Add remaining butter; stir until melted. Cook spaghetti in boiling salted water until tender yet firm, about 6 to 10 minutes; drain.

• Pour sauce over spaghetti, sprinkle with cheese and serve with kalamansi halves or lemon wedges. Yield: 6 to 8 servings.

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