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We're Making 5 HEALTHY PASTA Classic Recipes on a BUDGET! Watch MORE Healthy Pastas: 00:00 Intro 00:04 Pasta al Tonno 01:53 Pasta Amatriciana 03:55 Pasta Nerano 05:50 Spaghetti Aglio e Olio 08:26 Pasta Alfredo Aglio e Olio: 4 cloves minced garlic chopped parsley Salt and boil our pasta. Save a cup of pasta water before you drain it and now we make the sauce. In a frying pan that’s large enough to hold all the spaghetti later, drizzle in ¼ cup of olive oil and let it get shimmery on medium heat. I’ll add all the garlic in and let it cook in a single layer, just until the slivers get golden brown. If you want this a little spicy, you can also add some chili flakes too. So once it looks how you want it and the garlic is nice and fragrant, we’ll add 1/2 cup of the reserved pasta water to stop the frying, and it’ll get the garlic nice and soft and create a sauce that will cling to our pasta. Once the sauce has reduced a bit, we’ll add our cooked pasta in, along with ¼ cup of parmesan cheese, our parsley. Turn off the heat and mix mix mix. Now we just simply plate and enjoy the pasta either as a side or a main. Spaghetti: 66 cents Garlic: 40 cents Olive Oil: 50 cents Parsley: 10 cents Parmesan Cheese: $ Chili flakes: 10 cents Total: $ / $ per serving Pasta Al Tonno - I have some cherry tomatoes, about 1 cup of it to help with the sauce. Just slice it in half and set aside. Now to get cooking, we’ll drizzle in a couple tablespoons of olive oil, add some crushed garlic, and our cherry tomatoes. I’ll let them sizzle up and cook for a few minutes and then we’ll add our canned tuna, some chili flakes if you want it spicy, 2 tablespoons of your favorite marinara, and 1 tablespoon of fish sauce. add a little bit of pasta water and your cooked pasta. I’m using rigatoni this time because the tuna gets into the tube and you get everything in one bite. Let it all simmer for a few minutes and then we plate. Sprinkle it with some fresh basil Tuna: $ Rigatoni: $ Olive Oil: .25 Fish Sauce: .50 Cherry Tomatoes: Marinara: $.40 Basil: .50 Total: $ per serving : $ Pasta Amatriciana: shallots that we’ll chop, and then canned tomatoes. Now to cook it off, I’m going to start with the pancetta. We’ll render the fat and let it cook down until it’s nice and crispy, then I’ll take out the pancetta and set it aside. Now in the same pan, i’ll fry up our shallots until it’s fragrant but not quite golden brown. If you need a little more oil, go ahead and add it. Then we’ll add our crushed tomatoes, a little salt and pepper to taste, and we’ll let the sauce cook down for about 10 minutes to absorbe all the different flavors here. In the meantime, cook your pasta - i’m using spaghetti again here but bucatini is a popular choice for this dish. Drain and reserve some pasta water. Add the spaghetti with ¼ cup of pasta water and the pancetta back into the pan and let it simmer for a few minutes before serving. Serve and add pecorino and chili flakes. At $ per serving, this is a little more on the pricey side of this video but definitely worth it. Pancetta: $ Shallots: $.20 Spaghetti: $.60 cents Tomato sauce: $ Parmesan: $.30 Pasta Nerano I’ll start by slicing our zucchini into thin rounds. Get a large pan, add ½ a cup of olive oil, and fry up our zucchini slices in batches, remove and drain on a plate lined with paper towel. Salt the zucchini while still hot and repeat the steps until you’ve gone through all the zucchini. In the meantime boil and cook your pasta take half of the zucchini and we’re going to mash it down. I’m using an immersion blender to get it nice and creamy. Now into the same pan that we cooked the zucchini off earlier, add 1 tbsp of butter, 2 cloves of minced garlic and fry them up for a minute, then add the blended zucchini, our pasta, and a bit of pasta water to thin out the sauce. Let it warm through and now we add the rest of the zucchini in along with some torn basil. Mix it well and let’s serve. Only $ per serving Zucchini: $ butter: .20 Garlic: .20 Spagthetti: .60 Parmesan Cheese:.20 Basil: 30 Olive Oil: .60 Pasta Alfredo: Slice up baby bella mushrooms and fresh parsley To cook this, I’ll add a tbsp of butter, let it melt then we’ll cook up our mushrooms, season it with salt and pepper and once it has sweat down a bit, we’ll add the garlic, 1 1/2 cups of whole milk, plus 4 oz of cream cheese. Let it come to a simmer for 5 minutes and stir everything together so it could become a nice sauce. add in our cooked pasta, add ½ cup of grated parmesan or pecorino roman o cheese, some pasta water Hit it with some fresh parsley we chopped up earlier and this is a comforting dish that will only cost you $ per serving. Milk: .50 Cream cheese: Mushrooms: $ Garlic: .20 Butter: .10 Parsley: .20 Pasta: .75 Please drop me a line: hi@ © 2022 Honeysuckle. All Rights Reserved.
