This dish seems a little more upscale for a college student, but when the cost is broken down it comes out to three dollars a head. This dish usually feeds about four to five people and is easily cut in half if you are cooking for one to two people.
For this recipe you will need a half pound of mushrooms, half pound of brussels sprouts, one fourth cup of olive oil, three cloves of garlic, half teaspoon of salt, half pound of white onion, one teaspoon of rosemary, one pound of bowtie pasta, half cup of reserved pasta cooking water, one fourth cup shredded gruyere cheese, lemon juice, fresh basil, and freshly ground black pepper.
Begin with boiling water. In another 12” skillet throw halved brussels sprouts, garlic, and onions to saute. Gradually throw in the mushrooms while the pasta is cooking. Toss veggies with basil rosemary and basil together. Before draining the pasta save half a cup of the cooking water and add it to the veggies. Combine the veggies with the pasta along with the cheese, lemon juice, salt, and pepper. Optional to add some chicken seasoned with Italian seasoning into the pasta. Serve hot and enjoy!
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