Thursday, June 18, 2009

Use Your Noodle

One of my favorite inexpensive meals is pasta. It is so versatile! You can serve it hot or cold. Winter or Summer. There are endless variations of sauces. Most people like it, including kids.

I like to buy mine from the bulk bin at Winco. If you have bulk bins at a supermarket near you, check the price. I bet you'll find it's cheaper to buy it that way than in the box. Then you can store it in a tall canister or other container (I store mine in a heavy cardboard tube that once held whiskey). You don't waste so much packaging that way.Try the new whole grain pasta. I thought it would taste like cardboard, but it's actually really good, and has tons more fiber per serving.

An energy-saving tip I once read said to bring the water to a boil, add the pasta, stir, cover, and turn the burner off. The pasta will cook in the hot water after 15 or 20 minutes (check after 10 or 12 minutes). Before I read this, I used to leave the burner on simmer the whole time the noodles were cooking! Try it. It works perfectly every time.

Being a lazy person, I usually just buy some store-bought sauce (whatever's on sale, that I also have a coupon for) and doctor it up. I look for marked down bags of produce at the grocery store such as mushrooms, summer squash or red bell peppers that have a few dings and bruises. I chop the veggies, saute (or not) and add to the sauce and simmer for a while. I may throw in a little red wine if I have a bottle open. I buy Parmesan cheese in bulk and store it in the freezer. It keeps longer that way, and can be grated over the pasta while still frozen (just break a hunk off).

My second go-to sauce is pesto. I grow my own basil, which I give to my sister. She then makes pesto in the food processor with lots of basil, nuts (we prefer almonds, but walnuts work, and pine nuts are traditional), enough olive oil to moisten it, and a little garlic. The proportion should be roughly two parts basil, one part nuts. She jars it, and divvies it up between us. I store it in the freezer until I'm ready to use it. Then you just defrost it, toss it with the hot cooked pasta, and grate cheese over the top.

Occasionally I make a sorta like Arrabiata Sauce by chopping some eggplant and adding it to the store-bought sauce, along with a couple packets of the red peppers that come with takeout pizza.

Another nice sauce, which lets me take advantage of my mom's very prolific lemon tree, is made something like this. Whisk together about 2/3 cup olive oil with about 2/3 cup Parmesan cheese, the juice of 2 lemons, and a little salt and pepper. Add cooked, hot pasta to the lemon mixture. Toss with 1/3 cup chopped fresh basil and 1 T grated lemon zest. If it's a little dry, toss with some of the cooking water from the pasta.

Sometimes we are in a mac n' cheese mood, and I usually use this recipe:

I like to add a little cooked broccoli or cauliflower so I can pretend I'm eating something somewhat nutritious.

Pasta Carbonara is not the healthiest either, but it's good for an occasional treat. The ingredients are very inexpensive. I use this recipe:

Serve with a salad to get your vegetable quota.

On warm summer days, I make one of two pastas. The first is made by chopping my own garden tomatoes, fresh basil and a little garlic, salt and pepper, and simmering for a short time in a saute pan coated with a little olive oil. Then toss with cooked pasta. The second is made by sauteing fresh summer squash, mushrooms, and zucchini, then tossing with cooked pasta and Parmesan cheese. Both are served at room temperature.

On hot as *&$#@! summer days, I like to make a cold pasta salad by tossing cooked corkscrew noodles with store-bought Italian Salad Dressing, sauteed veggies, canned black olives, and cubes of meat and cheese, if desired. Chill until dinner time.

Any of the pastas above can be accompanied by a good loaf of bread. If you are eating pasta, chances are you are not carb-phobic, so you might as well have some bread too. As you can see from the links above, I like the site There are tons of other great pasta recipes there, and you can also search by ingredient, if you have a specific ingredient you'd like to use up. Another tip: leftover pasta sauce makes a good soup base (another inexpensive meal)!

I hope you get a chance to try some of my pasta recipes. Let me know how you like them. Please share your own favorite pasta recipes, especially the quick and easy ones!


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Anonymous said...

Yummy ideas! I make a baked spaghetti casserole that is to die for and a great way to use up leftover spaghetti! Here's a link to the recipe:

wrinklyrabbit said...

Hey! Congrats on being included in the food directory! Those recipes must have sounded pretty good! They sure tweaked my appetite!