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.