Garlic Veggie Pasta

This turned out to be just as I hoped, yummy, light, healthy and delicious.  I love garlic, especially with vegetables, so I took what I had in the freezer, along with some pasta, garlic, olive oil, and created something delicious that could last all week.

Boil thin spaghetti Pasta.  I could’ve used Penne Pasta, but I chose thin spaghetti just for a lighter dish.

I cut up fresh garlic, thinly sliced and boiled it in olive oil, along with basil seasoning.  I would’ve liked to use Fresh Basil, but I didn’t have any on hand.  I let it boil until the garlic was nearly brown.

Steam Frozen or Fresh Vegetables; I choose a Frozen Vegetable Medley of Broccoli, Carrots, Snap Peas and whatever those crisp white things are (perhaps cauliflower, I don’t know), and some French Cut Frozen Green Beans.  I’m certain it would’ve been healthier if I went with Fresh Veggies, but this is what I had on hand.  Mix the cooked pasta and steamed vegetables in the pot, along with the hot olive oil/garlic and basil mix.

In the same saucepan I used to heat the olive oil and garlic, I took about 1/2 a cup of milk, a spoonful of butter, and a cheese packet I had leftover from a macaroni and cheese box. If you don’t have this, you can use fresh cheese. I also add what little bit of fresh cheese I had on hand to the mix.  Once it came to the right consistency, I mixed it in with the pasta and vegetables.

I added a little bit of garlic salt to taste.

Viola, a Delicious Meal!  I packaged up the leftovers to freeze or eat in the next couple of days.

The whole meal probably cost about $3-$6 and will cover about 3 or 4 meals.

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