Another recipe from the newspaper that looked too good not to try!
Rosemary Apricot Spaghetti ~ $0.67 per serving, $4.00 total cost
1 box whole grain thin spaghetti ($1.00)
1/4 cup olive oil ($0.25)
4 tsbp. minced garlic
1/2 cup chicken or vegetable broth ($0.75)
1 tbsp chopped fresh rosemary
1/2 cup slivered dried apricots ($0.50)
1/2 cup dry chorizo sausage, diced ($1.50)
Salt and pepper
1. Cook spaghetti according to package directions in salted water. Drain and place in large serving bowl.
2. Meanwhile, heat oil over medium heat in a large skillet. Add garlic and cook until just golden, stirring often. Add broth, rosemary, apricots and chorizo to skillet and cook through for 3 minutes. Season with salt and pepper.
3. Toss with pasta, serve immediately.
Makes 6 servings
The Verdict
Josh left the sausage behind but housed the spaghetti and apricots. Jim enjoyed it, I had seconds. This was SO easy. I may try it next time with a different dry sausage, as I'm not the biggest fan of chorizo. It was a nice change of pace!
I am defrosting the frozen ham bone from Christmas... we're getting 10-14 inches of snow overnight, which means tomorrow is a day for soup. And baking with Josh!
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