**The winner of the new Keith and Kristyn Getty CD was #4, Becca Ramsey. Congratulations, Becca!**
I’m trying a new thing with our food budget this semester, and that is: actually sticking to a budget. I am trying to following some of the ideas from here. But more on that later, once I know if we are successful or not. The main point is that I try to find recipes that are easy/fast to prepare, cheap, healthy, and taste good. The following recipe meets all these criteria. Originally, I got it from How to Cook without a Book by Pam Anderson, and then I saw it on the back of a pasta box, and now I’m just telling you from my head.
Pasta with Vegetables
1 box penne, or other pasta
1-2 lbs vegetables, cut into small pieces (I used zucchini and tomatoes in the summer, butternut squash and turnip greens last week–this recipe definitely conforms to the seasons)
herbs (I used fresh basil in the summer, dried sage last week–use whatever you have, man)
Boil your pasta. if the vegetable you are using is something like broccoli, you can just throw it in with the boiling pasta and be really efficient. If it is something like the above mentioned vegetables, saute them with some garlic and herbs in a little butter or olive oil while the pasta is cooking. Drain the pasta. Mix with your sauteed vegetables. Depending how dry these were, you may need to add a drizzle of olive oil. Add about 1/2 cup grated parmesan cheese, and salt and pepper to taste. Serve with extra parmesan cheese. This recipe serves 3-4 adults.
If you are one of those people who likes every meal to have some meat, this would be really good with Italian sausage mixed in. I personally just make a side of steamed green beans and call it a day.
P.S. My grandparents came to visit this week, and we had a lot of fun giving them the tour of the town and eating from-scratch pumpkin pie. Here we are!