I don’t like saving. I haven’t even really started saving yet but I already hate it. That’s right, Allie is officially on a budget. This may suck. But it’s for a good reason, as saving usually tends to be. Ciaran and I are planning a trip to Europe later this year, we will both be recent university graduates and we are both currently jobless so it seemed like a good time. Things may change, we know that, but for now we will prepare as if we are both still free in September and will whisk away to sing showtunes in the hills in Austria and lounge on the beaches in Greece and eat nothing but carbs in Italy and see new places and faces and explore. Sounds pretty ideal. I think I just have to keep repeating that to myself when I’m about to order another drink at the bar or step into Dotti or Sportsgirl ‘just to check’ what they have in store.
Luckily, food is generally an easy area to save a few bucks. I’ve been doing much better at eating on the cheap this year but I think I can push it even further. But don’t fear, there will be no beans and rice posts on this blog! Ick. I’ll just have to find ways to use cheap ingredients and stretch my food further. So far this year it has been going very well. The other day I made corn, pea and haloumi fritters with a tomato salad using only ingredients that I already had! Such a win. Another lucky thing in this whole saving my pennies plan is that pasta is cheap. And man do I love pasta. So I will use that excuse to eat those pillowly carby little bites but only topped with healthy ingredients. Shouldn’t be too hard, right?
Bowties with chicken sausage, yoghurt and zucchini
Adapted from Food and Wine
4 medium zucchini (about 1 1/2 pounds), coarsely shredded
4 tablespoons unsalted butter
1 cup plain whole-milk Greek yogurt
300g chicken sausage (we used kid’s chicken sausages since they were cheap 🙂 )
1 cup grated Parmigiano-Reggiano cheese, plus more for serving
Pinch of nutmeg
Salt and pepper to taste
- In a large pot of boiling salted water, cook the farfalle until al dente; about 1 minute before the farfalle is done, add the shredded zucchini to the pot. Drain the farfalle and zucchini, reserving 1/4 cup of the pasta cooking water.
- While the pasta is cooking, heat a medium frying pan over medium high heat and cook the sausage until browned and cooked all the way through. We took off the casing and separated the sausage into small chunks or you can cook it whole and chop it up after.
- After the sausage is done, place it on a paper towel to drain and use the same frying pan to melt the butter. Remove from the heat. Stir in the Greek yogurt and the 1 cup of grated Parmigiano-Reggiano and season the yogurt sauce with nutmeg, salt and pepper.
- Add the bowtie, chicken sausage, zucchini and reserved pasta water to the saucepan and cook over low heat, tossing, until the sauce coats the pasta; transfer to warmed bowls and serve with the extra cheese.