The recipe formerly known as Sheila Spaghetti.
In college I lived on spaghetti like many of my peers. It was quick, easy and cheap. Also felt like having a real, home-cooked meal resembling something of a normal life. All things a college student quite enjoys.
Keeping one lesson from home in my back pocket, I always stretched out the amount of meals I could get out of a jar of marinara and box of noodles, by adding vegetables.
My mom once showed me a simple “trick” that made an impression. She was making a can of soup as part of dinner to put on top of rice. She told me the can had 4 cups in it. That meant we each got 1 cup of soup for dinner. Then she filled it with water and added it the pot. Now we each got 2 cups for dinner or 1 to save for later, but it would be watery. Then she took out a bag of frozen vegetables and added it to the pot – another 4 cups. Now we each could have 3 cups and there would be more flavor. We had dinner for that night and the next. Moms are so smart!
Not a big fan of frozen vegetables, I kept the lesson, but put my own twist on it. I would purchase a little of the cheapest produce every time I went to the grocery store and throw it in every meal, including spaghetti.
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