Alright. Technically only two of us ate the meal, but it WILL feed three
eventually very, very soon. I've never been a huge pasta fan. In fact, noodles and red sauce might be my least favorite kind dinner. But with keeping our grocery bill low, I've learned to make some exciting meals with the stuff.
Tonight's being no exception.
DOLLARS AND CENTS
- Thin spaghetti: $1.99 (but we only used half a box, so $1.00)
- Asparagus: $2.99
- Lemon, onion, garlic, and Earth Balance: $1.00 (combined)
LEMON-GARLIC PASTA WITH ASPARAGUS AND CARAMELIZED ONIONS
What you'll need . . .
- Half a box of thin spaghetti (we used the Wegmans Super Pasta variety)
- 5 tablespoons Earth Balance (or butter)
- 2 to 3 cloves of garlic, thinly sliced
- 1 lemon, juiced
- Pepper, to taste
- 1 purple onion, sliced
- 20 (or so) sprigs of asparagus
Method . . .
- Prepare your pasta to the box's instructions. Set aside.
- In a medium fry-pan, combine the Earth Balance, garlic, and lemon juice. Add some pepper and let simmer for a couple minutes over medium heat.
- Add in your onions and cook for a couple minutes over medium-high heat. Then add in the asparagus -- snapping each sprig in half before tossing into the pan -- and cook for another 10 or so minutes. Stir occasionally. The veggies should be browned.
- Then portion out your pasta and place half the veggie mixture over each. Recipe yields two generous meals.
Perfect for balmy spring nights. (Well. Tomorrow we can call it spring.)
THEN (early January):
PS: Tomorrow is her 4-month appointment. And another round of s.h.o.t.s.
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