“An onion can make people cry, but there has never been a vegetable invented to make them laugh.”
– Will Rogers
It’s been HOT!
When the temperatures rise, I hate to be stuck in a hot kitchen.
BUT everyone is still expecting meals to be served.
We had all been snacking on fruit all afternoon so we all wanted a lighter meal.
I stood in the kitchen trying to get some inspiration.
I pawed through the fridge and glanced at the pantry. Nothing stood out and no one had an opinion for a change. 😉
I was thinking fajitas when my eyes caught red, green bell peppers, onion and lemon on the counter.
I didn’t have my meats prepared and marinated. Fajita Fail.
What not make Vegetarian Fajita Pasta!?
A few basic ingredients you might keep on hand, 10 minutes and you have a frugal, healthy and tasty meal!
VEGGIE FAJITA PASTA
1 box of your favorite Pasta
1 Onion chopped
pepper and season salt to taste
1-2 bell peppers- cut into strips
1 1/2 Teaspoon (or more if desired) Crushed garlic
1 Tablespoon Olive Oil or butter (what ever you have on hand or prefer)
1 Juice of one Fresh Lemon
If you have other fresh veggies you’d like to include (celery, zucchini, summer squash, carrots) this is an excellent dish to add them into,
In a large pot, cook your pasta according to the package instructions.
Heat skillet to med/high and add your olive oil/butter.
Add your garlic and brown for a moment.
Toss in your onion, peppers and extra veggies (if desired).
Sprinkle with Seasoned Salt and pepper.
Squeeze half of your lemon into pan and allow it all to cook down, stirring frequently.
It will take about 5 minutes to cook down your veggies. Veggies are done when they are done to your taste. I prefer them just barely done with just a slight firmness still to them. My girlfriend likes her veggies over done (in my opinion) so her fork could easily cut through her veggies like butter. It’s a personal preference.
Just before my pasta is done, I squeeze the other half of my lemon’s juice into my pan, mix all and turn heat off. ( If you want just a hint of lemon, add only the juice of half your lemon.)
Pour the contents of your skillet over your noodles.
I like to sprinkle it with a little fresh Parmesan cheese before serving.
There has hardly any left but I saved that little bit for lunch the next day.
I ended up eating it cold the next day and LOVED it again.
later I was thinking… that meal cost me about $2.50!
That $2.50 fed 6 people and lunch the next day.
Best part was everyone was happy, full and I didn’t have a mess to clean up.
I’ll make my veggies and then sometimes pour in a little homemade spaghetti sauce or a can of diced or stewed tomatoes to change the whole flavor. I love recipes that accommodate using up veggies before I lose them! Summer is supposed to be fun! Saving you some time and money so you can get back to doing the tings you really want to do… like watch the Bachelorette or update on Facebook. 😉
Frugal Tastes Great,