Ingredients:
1 pound of pasta (GF $1.99)
2 cups of uncooked peas (free from garden)
1 cup of uncooked carrots (.25)
2 T butter (.13)
2-4 garlic cloves, minced (free from garden)
2 T flour (GF .14)
3/4 C vegetable broth (.25)
3/4 C milk (.10)
1 T parsley, finely chopped (free from garden)
Bring a large pot of water to a boil. Add pasta, peas, and carrots. Boil for 10 minutes or until pasta is tender. Drain and Rinse. (Don’t forget to save the water, let it cool, and then use it to water your plants. Feel free to ignore this advice if you live some where green.)
Melt butter; add garlic and brown. Add flour and cook until smooth and bubbly. Slowly add milk and broth; stirring constantly. Cook over a medium heat, while stirring until mixture boils and thickens. Add parsley.
Pour the sauce over the cooked pasta and vegetables. Stir until coated. Serve hot.
This recipe can easily be adapted to whatever vegetables are in season in your garden. In the winter I use this as a side dish, but in the summer, it works well as a light summer meal served with a garden salad.
Total for Garlic Pasta: $2.86
Total For Garden Salad: Free
Total for Salad Dressing: $0.49
Total for Meal: $3.35 However, it could be made for less if your don’t have to buy Gluten Free pasta and flour.
For more frugal meal ideas visit $5 Dinner Challenge.
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