Sunday, September 27, 2009

$0.48 per serving ~ Clean-out-the-Crisper Pasta

The school year has begun, and with me working with the marching band after school, we've been too busy for me to come up with new recipes! However, we had a lot of veggies in the fridge and I wanted to use them all up. This was inspired by something I saw on a cooking show with someone whose name rhymes with Machael May.

Clean-out-the-Crisper Vegetable Pasta ($0.48 per serving, $2.88 total cost)
1 pound whole wheat penne ($0.88)
1 medium zucchini (all veggies free from our CSA)
1 medium yellow squash
1 medium bell pepper
1 red onion
3/4 cup flaxseed meal ($1.00)
3 branches fresh basil (all herbs grown in our garden)
2 branches flat-leaf parsley
2 branches mint leaves
3 tbsp. minced garlic
3/4 cup grated cheese ($0.50)
1 cup ricotta cheese ($0.50)
black pepper
balsamic vinegar
olive oil

1. Cut all vegetables into a 1-inch dice. Preheat oven to 400 degrees.
2. Place vegetables on a rimmed baking sheet. Drizzle with olive oil, balsamic vinegar, and sprinkle with salt, pepper, and grated cheese. Roast 15-20 minutes in oven.
3. Cook penne in salted water according to package directions. Reserve 1 cup cooking water.
4. Place flaxseed meal, herbs and garlic in food processor. Pulse while drizzling in 1/4-1/3 cup olive oil. Put herb mixture in a large bowl and stir in about 1/4-1/3 cup grated cheese.
5. In a separate bowl, mix ricotta with nutmeg and black pepper to taste. Set aside.
6. Stir reserved cooking water into herb/cheese mixture. Toss together roasted veggies and cooked penne with herb sauce. Stir ricotta into pasta and serve immediately.
Makes 6 servings.

The Verdict
Jim and I both went nuts over this. Josh said he didn't like it, ate all the veggies and left the pasta behind?!? Julia enjoyed it, but as of yet we've not found a food she doesn't like. When I make it again I will try different veggies and use more garlic and cheese... the flavor was subtler than I expected.

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