Michael adapted this recipe from Giada Delaurentis. She used ricotta in her recipe, but Michael was grocery shopping without me and idn’t know that ricotta is back in the dairy case, not up in the cheese case. Silly boy.

Michael’s Greek Pasta

2 T butter or margarine (5 cents)

2 T olive oil (20 cents)

6 ounces crumbled feta, herb flavored ($2.00)

12 cherry or grape tomatoes, halved ($1.00)

oregano, salt and pepper, to taste

spaghetti or linguine noodles (enough for two people) (20 cents)

Boil noodles of choice. When al dente, pour into a large skillet. Add butter, oil, feta, tomatoes and seasonings. When tomatoes are softened, add feta. Stir until feta melts.

Servings: 2 (Cost for the entire meal $3.45.)

Notes: You can use plain feta and add your own herbs. If you don’t like feta, use ricotta or cottage cheese. Grilled chicken could be added. Serve this pasta with a spring mix salad and balsamic vinaigrette.