It has been a while since I’ve posted… sorry. Lots of strange and borderline exciting things have been happening (OMG House is back on!!) and as a result blogging hasn’t exactly been at the top of my list of things to do.

Still, most of you don’t give a shit about that, so here’s some food.

Greek Pasta with Tomatoes and Black Beans
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$7 For 2 Dinners For 2 People
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A Modern Take on Frugalism for a Modern Economic Crisis

Serves: 4
Prep. Time: 10 Minutes, Cooking Time: 15 Minutes, Total Time: 25 Minutes

Ingredients:
2 (14.5 oz) cans Italian-style diced tomatoes or Del Monte Stewed Tomatoes, Italian
1 (15 oz) can Bush’s black beans, rinsed and drained
10 ounces fresh spinach, washed and chopped
8 ounces Barilla penne pasta, cooked
1/2 cup Athenos reduced-fat crumbled feta cheese (we substituted Mozzarella because of C’s aversion to icky Goats)

Directions:
Cook the pasta in a large pot of boiling salted water until al dente. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly. Serve sauce over pasta, and sprinkle with feta.