Ingredients
14 ounces spaghetti (1 small box)
2 tablespoon olive oil
1 bell pepper, seeded and chopped
1/2 cup olives (optional, drain if usingcan)
3 cups cherry tomatoes halved, 3-4reg. tomatoes or 1 can crushed tomatoes
1 red onion
1 tsp lemon juice
3 tablespoons minced garlic in jar
1/4 tsp salt
1/4 tsp black pepper
4 cups fresh baby spinach/ 1 c frozen
2 tablespoons Italian seasoning
1 can cannellini/northern beans
Instructions
COOK SPAGHETTI: Bring a large pot of water to boil. Cook spaghetti according to the package instructions, until al dente or the consistency you like. Drain, reserving 1/2 cup/188 ml pasta liquid.
MAKE SAUCE: While pasta is cooking, in a medium skillet or saucepan, heat 1 Tbl oil and 4 Tbl water to medium high heat, add onion, galic and pepper. Sauté for 3 minutes. Add olive, tomatoes, seasonings, salt, beans, and lemon juice – Saute for 4 to 5 minutes. If tomatoes are very watery, decrease heat and cook an extra 1-2 minutes. Add spinach and stirring just until wilted, about 1 minute.
COMBINE PASTA and SAUCE: Add pasta to sauce and mix well, add remaining olive oil, incorporating a bit of pasta liquid at a time to moisten if needed (i.e. if pasta is too dry). Taste and adjust seasonings.
adapted from Cheryl Avrich twokooksinthekitchen.com
Based on this weeks Coborn’s Ad
Cost of this meal is $11.99 (~$3 per serving) All ingredients can be bought with SNAP, WICC will cover all but olive oil, salt and pepper, Italian seasoning, and you must buy wholegrain spaghetti for it to be covered
Sauté – fancy word for cook in pan on medium to high heat stirring so it doesn’t burn
If goal is lower calories and reduced processed carbs decrease spaghetti and add more vegetables based