Frugal pasta substitutions
- cooked rice -- this is a great addition to elbow macaroni in homemade mac and cheese, or for pouring a spaghetti sauce over penne or ziti. After pasta cooks and is drained, mix in some leftover, cooked rice (or other cooked grain, like barley or quinoa).
(These next two I especially like, as I'm getting one more vegetable into all of us.)
- julienne carrots -- this works well with spaghetti or linguini. Peel one carrot, cut in half and julienne into 3-inch long strips. Add pieces of carrot along with pasta to cooking water.
- zucchini or eggplant slices -- I like this in lasagna, slice the vegetable about 1/8-1/4-inch thick and use several slices, placed closely, instead of one of the layers of lasagna noodles.
Tuck this little info in the back of your mind somewhere. The next time you find yourself short a bit of pasta, give it a try.
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