Baking & cooking with an enthusiastic amateur
I don’t know about you, but one of the things I always have in my cupboards in pasta. It’s what my roommate lives off of when I’m not home to cook, and it’s a very cheap last-minute meal. Pasta is tasty, but I try not to use it as a main course too often, so I’ve been looking into other ways of using it. As I’ve experimented, I’ve found that in a side dish with some vegetables, pasta can work really well!
In the recipe below, I cook the vegetables for just a couple of minutes to make them more tender without losing all of their crunch. They don’t taste raw anymore but they’re still bright and full of texture and personality! So as not to make more dishes, I just put them in with the pasta near the end of cooking, and ensure that I drain the pasta and veggie mixture carefully.
5 oz macaroni (approximately)
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
1/2 small onion, finely chopped
1/4 cup olive oil
1/4 cup parmesan cheese
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
Bring a saucepan with water to a boil. Add the pasta and cook for 7 minutes. Add the carrots, onion, and celery, and boil for another 3 minutes. Drain well.
Stir in the oil, cheese, and spices. Serve chilled or at room temperature.
Makes eight side-dish servings.
Cost per serving: $0.22
Nutrition per serving: 146 calories, 8g fat, 1.5g saturated fat, 15g carbs, 2g fiber, 4g protein