Spaghetti with Sausage, Peas, and Garlic.

And speaking of sausage...

We did happen to have 1/3 of a pound of sausage leftover from our previous skillet adventures. About to go bad, I decided to use it up. I created a tasty dish which was heavily inspired by the latest issue of Rachel Ray's magazine, which features a really great article about pasta and various sauces you can make for it.

I decided to use spaghetti, since we have about three boxes sitting around. I was missing one ingredient for all but one of Rachel Ray's pasta sauce recipes - olive oil, garlic, and parsley.

Super simple. 1/3 cup of EVOO, 1/4 cup of chopped parsley (I used dried, but you could certainly use fresh), and 1 tbsp. garlic. Plus a dash of salt. Heat in a skillet over medium heat until the garlic starts to sizzle, then toss with your pasta.

The cool thing about the pasta article in the magazine is that it included ways to customize the various pasta sauces and make them a little more exciting (in case garlic and EVOO aren't thrilling enough for you). The one that really caught my eye was the garlic and EVOO base with the addition of sausage, red pepper flakes, and broccoli. In true Katie fashion, however, I didn't have broccoli and had to substitute something. I settled on peas, because they're delicious and in no way resemble broccoli (which I despise).

Once the garlic starts to sizzle, add the sausage (mine was already cooked, but you could use raw), 2 cups peas, and 1/4 tsp. crushed red pepper flakes .Or 1/4 TABLESPOON, if you're like me and can't read. It was delicious, regardless. The red pepper flakes, garlic, and sausage played together so nicely.

And this meal couldn't have come together any easier. While the pasta boils, prepare the sauce. Drain the pasta and put it back in the pot, then combine the pasta and sauce with tongs. Boom. Done. Delicious.

Thank you, Rachel Ray, for being so awesome.

Adventures in Cooking - Greek Tomatoes and Beans with Pasta

I don't know how many of you guys are brave enough to admit it, so I'll go first.

I eat canned vegetables.

Not only do I eat canned vegetables, but...I think that canned vegetables can be really tasty.

Me, the girl who is working on growing a garden so she can use fresh herbs. Me, the girl who revels in picking through the fresh green beans to find the perfect one, because they taste so darn good.

But let's face it - life isn't always neat and pretty and orderly, and sometimes you have to buckle down and eat the canned stuff because that's all you have in the pantry that day.

Canned food can be pretty tasty, if prepared properly. Allow me to demonstrate.

GREEK TOMATOES AND BEANS WITH PASTA

INGREDIENTS

2 cans Italian seasoned diced tomatoes

2 cans cannelloni beans (or comparable), drained and rinsed

1 lb. spinach

1 lb. pasta (penne is good)

INSTRUCTIONS

1) Boil water and cook pasta according to directions on the box.

2) While the pasta cooks, combine the tomatoes and beans in a large skillet. Bring to a boil.

3) Once the tomatoes and beans reach a boil, reduce to low and add spinach. Simmer for five minutes.

4) Serve and enjoy!

How easy is that? It's really tasty, too. And if you feel real squirrelly, you can add your own seasoning to the mix - sometime I add oregano and thyme.

If spices aren't your thing, you can add all manner of toppings. I like sliced black olives, crumbled feta, and pine nuts. Whatever you think is tasty.

THE BOTTOM LINE

Customizable? Check.

Cheap? Check.

Delicious? Double check.