Farmer’s Market season is finally back and I am excited to shop local and eat fresh! I thought it was going to be challenging- an entire meal for 4, under $10.00, but I managed to do it and you can too!
I always start off by doing a walk through of my farmer’s market, so I can get a sense of inventory, quality, and pricing for each vendor. I went to the market knowing that I wanted to make a whole-wheat pasta dish, but I didn’t have exact ingredients in mind. A few things caught my eye- 3 for $5.00 veggies and $1.00 asparagus. Veggie pasta it is!
I spent a total of $8.00 cash at the farmer’s market and then used a few things I had in stock in my pantry to complete the meal. My overall total was right around $10.00.
Here were my purchases:
GRAND TOTAL: $9.59
Vegetarian Whole Wheat Pasta
Serves 4-6, ~ 1 cup
- 3 cups of whole-wheat penne pasta
- 1 bunch of asparagus, diced (~ 14 spears)
- 2 big handful.ls of spinach (~ 4 cups)
- 8 plum tomatoes, sliced
- 1/2 red onion, diced (~ ½ cup)
- 1 teaspoon garlic, minced
- 1 tablespoon chopped basil, fresh
- 2T Extra Virgin Olive Oil (EVOO)
- 1/4 cup balsamic vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- In a large pot, bring about 10 cups of water to a boil, then add in pasta. Turn heat down to medium and cook pasta for about 12 minutes or until the pasta is soft. (note: follow directions on the back of your pasta box for best results). Strain pasta and set aside.
- Next, in a large pan, heat 2 tablespoons of extra virgin olive oil on medium/high heat. Add in garlic, onions, and asparagus, and sauté for about 4 minutes. Then, add in the rest of your veggies and sauté for 4 more minutes or until veggies are softened.
- Add in cooked pasta and toss. Then, season with salt, pepper, fresh basil, and balsamic vinegar.
Serving Size: ~ 1 cup
Nutritional Information (6 servings): 281 calories | 6.5g fat | 50g carbs | 9g fiber | 9.5g protein | 2.1g sugar