Salsa Pasta

Twice a week the boyfriend has class at night, and I like to play house by having dinner ready for him when he gets home. We are not a very eco-couple, though, when it comes to grocery shopping. When I lived by myself I made it a point to plan all of my meals on Sunday, (I even used an excel spread sheet organized by day and type of meal - sick, yes, but economical too), thus ensuring I only made one trip to the grocery store a week. M. and I tend to go at least three times a week, as we only get what we need for each meal because we can't seem to plan out our food ahead of time - necessitating wasted mileage on our cars - awful, I know.

My point being, I wanted to make something quick, easy, low-fat, and vegetarian, so I contrived an interesting recipe that actually turned out really well. The fact that M. had two helpings testifies to my success.

So here is my first ever made-up recipe: "Weird Salsa Pasta"


1 package whole wheat egg noodles

1 tbs olive oil

1 green bell pepper, chopped

1 cup broccoli florets

1 can beans - red beans and/or black beans, rinsed

Sliced olives

1 jar salsa (the kind without corn syrup in it)

1 small container fat-free cottage cheese

Shredded cheddar cheese

Salt and pepper to taste

1. Boil noodles according to package

2. Saute pepper and broccoli in a skillet with olive oil

3. Add beans and olives to skillet, stir

4. Add vegetables and beans to drained noodles

5. Mix in salsa and cottage cheese, stir

6. Serve in a bowl and sprinkle with cheese

After he tried it he said "why haven't you made this before?" This adds to my theory that salsa makes everything better. That, and avocado.