Cooking from scratch is easier than you think

Linguine with Sautéed Vegetables

There are two reasons most people tell me why they don’t cook homemade meals very often, even though they say they’d like to for health and taste.

One reason is time. The other is money.

Start with fresh ingredients

Start with fresh ingredients

As a single mother, I have learned to be creative and economical with my cooking. I also know what it’s like to work a full day and come home to a house full of hungry kids that need to get fed fast.

Of course I’ve been known to throw a few things in the microwave or order a pizza, but for the most part, home-cooked dishes are the way I like to roll.

I’d like to share this recipe that is healthy and tasty but doesn’t cost much and takes very little time to prepare.

I pretty much eat this as it is or throw in some garbanzo beans or crumbled tempeh for added protein.

This dish costs under $7 or $1.75 per serving. My guesstimate on calories is about 300 to 350. Add more for whatever protein you include.

Cooking tip: Before you start, get all your ingredients together. It saves you a lot of back-and-forth time.

20130708-013327.jpgLinguine with Sautéed Vegetables
(Serves 4; prep and cook time: 15 to 20 minutes)
8 ounces fresh mushrooms (I use button or baby portobellos)
1 bell pepper (any color will do)
1/2 large onion, skin removed
3 cloves garlic
12 or so fresh basil leaves
1 to 2 tablespoons olive oil
Salt and pepper to taste
8 ounces linguine

Put a large pot of water on to boil.

Wash the mushrooms, pepper and onion.

Cut off bottoms of mushrooms, then slice them about 1/8- to 1/4-inch thick. Cut pepper in half and remove seeds. Slice pepper and onion lengthwise about 1/4-inch thick, then cut in half for bite-sized pieces.

20130708-013337.jpgHeat olive oil on high heat in a non-stick frying pan. Add vegetables, stirring to coat with olive oil. Reduce heat to medium-high.

Peel and mince garlic, then stir into vegetables. Add salt and pepper to taste.

Stir linguine into boiling water; cook per package directions. The pasta should be finished a minute or two before the vegetables. Drain and set aside.

Stir vegetables occasionally, sautéing until they are lightly browned. Stir in basil leaves (if they are large you can break them in half). Remove from heat almost immediately.

Place linguine on a large serving dish and spoon vegetables over the pasta.


2 thoughts on “Cooking from scratch is easier than you think

  1. Another recipe (along woth the Pi Day Pie)
    to add to all the others that I’m going to prepare someday. Thank you, Lici.

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