Dinner on a Dime

Otherwise known as, I’m making pasta because I’m lazy.
If you read this post, you already know about my love affair with things white and carby.  Pasta is fast, inexpensive and generally my ‘go-to’.  The most expensive part of a pasta dinner is the sauce!  I try to only buy the jarred stuff if it’s on sale or if I have coupons.  Even then, it seems a little silly to spend so little on the main part of the meal and so much on what is supposed to be an accent.  I prefer homemade sauce anyway, but I’m not quite to the point of having what I need from the garden (namely, the tomatoes) to make any yet and I certainly don’t have any left from last season.
What I did have tonight was a few little cherry tomatoes and some fresh herbs…all from the garden!  This literally cost me less than a buck to make, so it would be something really easy and really inexpensive to make for company if we ever actually invited people over.  The flavor was awesome too!  Fresh herbs are miles away from their dried counterparts.  It’s hard to even compare them!
All I used was about 5 large basil leaves, a sprig of oregano, a few cherry tomatoes, olive oil, sea salt and dried garlic (I don’t like the bite of fresh, uncooked garlic) and some Parmesan cheese.  It’s garnished with a little extra basil.  I like my food to look pretty for pictures.  It doesn’t run away from me like my children do.
Then I dumped a bunch more Parmesan on top, but you don’t need to see that.  And I ate the whole bowl.  Which was more than one person should eat, but I don’t care.  I like pasta.  Pasta likes me.  It’s a love, love relationship.

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2 Responses to Dinner on a Dime

  1. A.Rhodes says:

    Looks yummy! Thanks for linking up for Saturday Social, I’m following back!

  2. Virginia C says:

    This looks yummy. I frequently cook with “what’s on hand” ingredients, making up the recipe as I go along. Here is a very simple recipe that is filling and family pleasing.

    “Tender Bites” Chicken & Pasta

    1 (approx. 25 oz) bag frozen chicken tenders
    1 (16 oz) pkg rotini pasta
    1 (45 oz) jar chunky garden-style pasta sauce
    grated Parmesan cheese for topping

    Bake chicken tenders per package directions. Cook pasta until done “al dente”. Heat pasta sauce. On a large serving platter, top cooked pasta with chicken tenders and cover with sauce. Sprinkle grated Parmesan generously over all. Serve with garlic bread and a green salad.

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