Eating Vegetarian a couple nights a week is a huge help when working with a limited budget. Did you know many vegetables have the protein you need? This meal not only saves by skipping meat, but uses frozen peas and canned diced tomatoes to save even more! Here is the recipe I used:
13.5 ounces whole wheat spaghetti
15 ounce can Diced Tomatoes (do not drain)
1 bag frozen peas
1 medium onion, diced
4 cloves garlic, minced (I cheat and used already minced garlic in a jar, 2 tsp)
1 teaspoon red pepper flakes (This can be cut if you don’t want it to be spicy)
2 teaspoons dried basil
4 1/2 cups vegetable broth
2 tablespoons extra virgin olive oil
Place pasta, tomatoes, peas, onion, & garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and basil. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Stir pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.