Saturday, July 24, 2010

Pasta with Zucchini, Bruschetta, Pesto



This pasta was something I threw together earlier in the week (Wednesday?) It had:

Pasta with Zucchini
3/4 pound penne, cooked: 0.75
3 leeks: 1.50
1 large zucchini, diced: 0 (Thanks Lori!)
8 homemade meatballs: 0.60
2 Tbsp olive oil: 0.22
2 cubes homemade pesto: 0.50
1/2 c. pasta cooking water
1/2 c. parmesan: 0.40
Total: $3.97 for about 6 servings, or $0.66 per serving.

Also on the menu this week was bruschetta, from the first CSA tomatoes (tomatoes, olive oil, salt, basil, garlic) and homemade pesto from a very large bunch of basil.

This very large bunch of basil (1.00), 3 cloves garlic (0.15), 1/2 c. parmesan (0.40), 2 Tbsp olive oil (0.22) and some leftover lemon only really makes 7 "cubes" (about 0.25 each). Sometimes I put nuts in my pesto (usually almonds), but not this time.

The other thing I did this week (yes, I'm crazy), is buy up a big bunch (3 lbs) of broccoli on sale, and start blanching and freezing. Work has been crazy, and I just know that there's going to be a lot of microwaved veggies in my future. And I also bought 10 lbs of frozen veg at Costco.

3 comments:

fitandfortysomething.com said...

i could eat that whole pan worth. that looks incredible marcia!

Joanne said...

Why hello delicious. This is a pasta dish I would need a HUGE bowl of.

The Prudent Homemaker said...

I made pesto this week, and I lowered the wmount of olive oil because I thought it was way too high. Your recipe uses even less! And I've also thought of pine nuts as mandatory, but now I think I might love it without them. I think I'll have to keep trying, just making it a different way!