Here’s what I could do with $400.00:
Buy 28 cute spring scarves from Target.
Stock up on 266 cans of pumpkin
Finally get a smart phone
Gift a llama to a family in Africa.
Or I could get new glasses.
Oh, that doesn’t include the frames.
Just the lenses.
That’s exactly how I wanted to spend a whole month’s worth of groceries: on fragile pieces of glass for my face.
I thought I could save money by using my old frames.
Too bad they charged me for that too.
Good thing this recipe is free.
Gluten-free, that is.
I thought I would spring for gluten free pasta since I’ve never had it and I like to try new things.
If I can’t have new glasses, at least I can have new pasta.
And adding fun things like zucchini, red pepper, and raisins almost made me forget the half of a mortgage payment I just dropped on spectacles.
Next time I might add some vision enhancing foods like carrots, walnuts, or tofu.
But this recipe is light, springy and perfect for your Easter table.
Springin’ Vegetable Pasta
8 oz. gluten free pasta
2 tablespoons olive oil, divided
3 stalks celery, chopped
1 red pepper, chopped
1 zucchini, chopped
1 bunch basil, chopped
1/2 cup raisins
1 teaspoon rice vinegar
1 lemon, juiced
3/4 teaspoon salt
1/2 teaspoon pepper
Prepare pasta according to package directions.
In a large saucepan, add half of the olive oil, celery, red pepper, and zucchini.
Cook for 7-8 minutes over medium heat until vegetables are tender.
Add drained pasta, basil, rice vinegar, lemon juice, salt, pepper, and remaining olive oil.
Add the raisins and toss gently to combine.
Add additional salt and pepper to taste.
This is a fantastic Easter recipe for those of you that have gluten free family members.
I, however, won’t be seeing anything until I can save enough pennies for my prescription lenses.
SEE you later!