Yesterday I talked about how Savings Start on Sunday.You get your coupons that net you free to cheap products. Then what?
Dinner doesn’t make itself I’m afraid.
So here you are with a .20 box of pasta. What to do. What to do.
Well, all you need is some spinach and a few good ripe tomatoes to make Pasta with Spinach Pesto for a really inexpensive but satisfying and healthy meal.
By the way, I often make this for my girl’s lunches. It is a break from the ordinary lunches of sandwiches, sandwiches, sandwiches.
Meatless Monday: Pasta with Spinach Pesto
- 3 C steamed spinach
- 4 cloves garlic pressed
- 1 C almonds chopped
- 1/4 C Parmesan cheese grated
- 3/4 C chicken broth
- 2 T lemon juice
- In a medium skillet over medium heat, wilt the spinach with the pressed garlic. Set aside.
- Heat the same skillet over medium heat. Add the chopped almonds and cook 3 - 4 minutes while stirring. Do not allow to burn.
- Add the spinach and garlic, toasted almonds, Parmesan cheese, chicken broth and lemon juice to the bowl of a food processor. Pulse until all ingredients are pureed.
If you have them, you can add roasted tomatoes. I cut tomatoes in half, drizzle with 2 tablespoons of olive oil over, sprinkled them with a teaspoon of sugar and a teaspoon of salt and popped them into a 400 degree oven for 45 minutes. Of course, if you are trying to avoid turning the oven on thanks to the stifling summer heat, or you just don’t have any tomatoes, you too can skip this step.