Feta Alfredo

Adapted from Crumbs and Chaos

Serves 4

Prep and cook time: 30 minutes

Cost: $4.00

bacon: .50, butter: .10, broccoli: .70, peas: .30, cream: .70, feta: 1.00, pasta: .60, other stuff: .10)

1/4 lb bacon

2 Tbsp butter

1 head broccoli

1 C frozen peas

3 cloves garlic

1 Tbsp fresh thyme or 1 tsp dried thyme

3/4 C heavy cream

2 oz feta, plus more for garnishing


8 oz pasta (we used bow ties)

salt to taste

Get your pasta water boiling. When it's boiling, add the pasta. 

While the water is coming to a boil, cut the broccoli into bite-sized pieces. Put this and the frozen peas in a microwave-safe bowl. Add about 2-4 Tbsp water (enough to make 1/2 inch to 1 inch in the bottom of the bowl). Cover with plastic wrap and microwave for 2-3 minutes or until broccoli is tender, stirring one time in between. The broccoli should be fork tender, but not nuked into mushy mush. Note: I love this method for cooking broccoli. It's fast, many of the nutrients are retained, and it comes out perfect, bright green, and tasty. Remove from microwave with an oven mitt because it's really really hot. Also watch for steam when you remove the plastic wrap. Drain remaining water out. (Carefully--remember the steam.)

And while your pasta is cooking and you're multi-tasking your little heart out, heat a skillet and add bacon to it. Cook until crisp. Drain on paper towels. Wipe skillet out with a wadded up paper towel (don't burn yourself). 

Add butter to skillet and melt it. Add garlic and thyme. Give them a whirl in the butter for about 30 seconds. Add cream and let it get warm. Add feta to cream (crumble it up a bit before you throw it in). Stir it gently until melted. (Note: Unless you've done a superior job crumbling, it won't all melt and there will be a few lumps of it. That's okay.) 

Add broccoli, peas, and bacon. 

Add cooked pasta to the sauce and toss to coat. I let mine cook in there for a few minutes, which allowed some of the cream to be sucked up by the pasta. 

Serve while hot with feta sprinkled on top. 

Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com