Ramsey and I have been trying to keep our weekly grocery bills under fifty dollars without sacrificing too much flavor and variety in our weeknight meals. A well stocked pantry of dry goods, new cooking methods, and planning weekly menus are three great techniques to achieve this, but sometimes you just stumble upon a combination of cheap, (mostly) fresh ingredients that create a great dish.
A prime example of this took place this evening when I made a simple dinner of spinach fettuccine with peas. While it sounds boring, the addition of onion, lemon zest, and a sprinkle of Parmesan cheese resulted in an expensive-tasting meal for four that cost $5.68.
Fettuccine with Peas
-1 lb. spinach fettuccine ($1.79)
-5 oz. frozen peas (.89)
-1/2 cup unsalted butter ($1.25)
-1/2 medium yellow onion, diced (.25)
-1 tsp. lemon zest (.50)
-Parmesan cheese for sprinkling ($1.00)
1. Put the water on to boil in a large pot. As the water is heating, melt the butter in a large skillet and add the diced onion. Stir often until tender and remove from heat.
2. Add the fettuccine to the boiling water and cook according to box directions. Add the frozen peas two minutes before the pasta is done.
3. Drain the pasta and return to the pot. Add the onion, melted butter, and lemon zest. Stir until the pasta is coated.
4. Serve with a sprinkling of Parmesan cheese.