In Wednesday's Food section, Andrea Weigl will make the case that eating healthfully can be just as cheap as eating junk.
In honor of her story, we'll give one person a little budget break by giving away a copy of the book "EatingWell on a Budget," by Jessie Price and the EatingWell test kitchen. The book promises that all the meals can be made for less than $3 a serving.
If you're not a regular reader of EatingWell magazine and its other books, the editors are clever innovators who focus on recipes that are delicious, doable and healthful. Here's an example, to add to the great recipes you'll find in Weigl's story.
Enter the drawing for the book by posting your name (or a name I can use to identify you) in the comments here. Check back on Friday when we'll announce the winner.
Zucchini, Fennel & White Bean Pasta
From "Eating Well on a Budget." You can trim even more money by cooking your own cannellini beans, but canned beans are convenient and are still a good value, especially if you stock up at sales.
1 large fennel bulb, frond and root ends trimmed
2 medium zucchini
3 tablespoons olive oil, divided
1/4 teaspoon salt
8 ounces whole-wheat penne or similar short, tubular pasta
2 cloves garlic, minced
1 cup cooked cannellini beans or rinsed, canned beans
1/2 cup bean-cooking liquid, pasta-cooking liquid or water
2 plum tomatoes, diced
3/4 cup crumbled hard, aged goat cheese or fresh goat cheese
1/4 cup chopped fresh mint
Freshly ground pepper to taste
Preheat oven to 400 degrees. Cut fennel bulb in half lengthwise, then slice lengthwise into 1/2-inch-thick wedges. Quarter zucchini lengthwise. Toss fennel and zucchini with 1 tablespoon oil and salt. Arrange in a single layer on a large baking sheet. Roast, turning once, until soft and beginning to brown, about 20 minutes.
Bring a large pot of water to boil while the vegetables roast. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions.
Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Remove from heat.
Coarsely chop the roasted vegetables into bite-size pieces. Add the vegetables, beans and bean- or pasta-cooking liquid to the pan with the garlic and place over medium-low heat. Drain the pasta and immediately add to the pan. Toss thoroughly and add tomatoes. Toss until just warmed through. Remove from heat and stir in the cheese and mint. Season with pepper and serve.
Makes 4 servings. Per serving: 515 calories, 20g protein; 63g carbohydrate; 22g fat (7g saturated); 22mg cholesterol; 12g fiber; 350mg sodium.