Saturday 7/10 "Spaghetti and Broccoli"

Quick Fix by Robin Miller

Spaghetti
• 16 ounces spaghetti ($1.00)
• 1 cup chopped turkey bacon or regular bacon (already purchased)
• 1/2 cup chopped onion (already purchased)
• 2 to 3 cloves garlic, minced (already purchased)
• 1 teaspoon dried oregano (already purchased)
• 2 tablespoons all-purpose flour (already purchased)
• 1 1/2 cups lowfat milk (already purchased)
• 1/2 cup lowfat or nonfat sour cream ($1.19)
• 1/4 cup grated Parmesan (already purchased)
• 1/4 cup chopped fresh parsley leaves (did not use)
• Salt and ground black pepper

Directions
Cook spaghetti according to package directions. Meanwhile, cook bacon in a large skillet over medium-high heat until golden brown. Add onion and garlic and saute 3 minutes, until onion is soft. Add oregano and cook 1 minute. Add flour and stir to coat onion. Add milk and bring to a simmer. Cook 5 minutes, until sauce thickens, stirring frequently.
Remove from heat and stir in sour cream, Parmesan and parsley. Season, to taste, with salt and black pepper. Drain pasta and toss with sauce to coat. Serve.

Broccoli
• 2 tablespoons minced garlic (already purchased)
• 1 bunch broccoli rabe, chopped ($1.00)
• 2 tablespoons olive oil (already purchased)

Directions
Saute garlic and broccoli rabe in oil over medium heat. Cover to steam until wilted.

The verdict: $3.19 to make! I love feeling like I can master cooking with fresh vegetables. This would also have been good with steak seasoning or red pepper flakes in the broccoli. This was a different type of spaghetti--it was a creamy white sauce--but it was still good. The kids and hubby loved it! I will make again. Ava loved the broccoli!