Recipes that'll cut the fat out of your grocery bill

In day two of a special series called "Cheapskate: The Search for the Best Bargain in the U.S.," the “Today” show goes to the grocery store. Susan Westmoreland, food director at Good Housekeeping magazine, was invited on the “Today” show to share dinner menus that’ll turn those stockpile supermarket supplies into cheap and delicious meals. Here are the recipes:

Pasta Primavera
Total time: 30 minutes
Makes: 4 main-dish servings
Price: $1.14 per serving

Salt
1 package (16 ounces) corkscrew pasta (rotini)
2 teaspoons extra virgin olive oil
1 garlic clove, crushed with garlic press
12 oz green beans, trimmed and cut on diagonal into 2-inch pieces
1 1/4 cups packaged shredded carrots (about 4 ounces)
1 pint cherry tomatoes, cut in half
1/2 cup grated Parmesan cheese plus additional for serving
1/2 cup heavy or whipping cream

Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.

Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat. Add garlic and green beans and cook, stirring often, 2 minutes.

Add carrots; cook until vegetables are tender-crisp, 4 minutes. Stir in tomatoes; cook 1 minute. Add ½ cup Parmesan, cream, and ½ teaspoon salt; heat to boiling. Remove from heat.

When pasta is cooked to desired doneness, remove ½ cup cooking water and reserve. Drain pasta. Toss vegetables with pasta and reserved cooking water. Serve with additional Parmesan, if you like.

Each serving: About 640 calories, 22 g protein, 95 g carbohydrate, 19 total fat (10 g saturated), 6 g fiber, 29 mg cholesterol, 670 mg sodium.

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