Easy Dinner Recipes For Two Cheap

So you’re staring into the abyss of your fridge, trying to conjure dinner for two out of thin air, and your wallet’s feeling a bit… thin? Yeah, been there, done that, bought the T-shirt (probably on sale). You want something tasty, easy, and cheap, right? But also something that makes you feel like a culinary genius, even if you just opened a can. 😉

Well, buckle up, buttercup, because I’ve got your back with a recipe so simple, so delicious, and so budget-friendly, your taste buds (and your bank account) will thank you. We’re talking about a super quick, creamy, tomato & spinach pasta that practically cooks itself. Perfect for those “I-can’t-even” weeknights or a chill date night in.

Why This Recipe is Awesome

Let’s be real, who has time for complicated recipes after a long day? Not me, and probably not you. This dish is your new best friend for several reasons:

• It’s ridiculously fast: Seriously, we’re talking 20 minutes from “what’s for dinner?” to “OMG, I made this?!”
• Wallet-friendly: Most ingredients are probably already lurking in your pantry or are super cheap to grab at any store. No fancy-schmancy truffle oil required, FYI.
• Minimal cleanup: One pot (mostly)! Fewer dishes mean more time for Netflix or existential dread, whatever floats your boat.
• Picky-eater approved: Even your friend who thinks anything green is a foreign object might be swayed by this creamy goodness.
• It’s idiot-proof: And I say that with love, because if *I* can make it without setting off the smoke alarm, you totally got this.

Ingredients You’ll Need

Gather ’round, my frugal gourmands! Here’s what you’ll need for two hungry souls. Don’t sweat it if you’re missing something; we’ve got substitutions later!

• 200g (about half a box) pasta of your choice: Penne, rotini, farfalle… whatever’s on sale or hiding in your cupboard.
• 1 tbsp olive oil: Or any cooking oil, really. Just don’t use motor oil, obviously.
• 2 cloves garlic: Minced. Because is it even a meal without garlic? Nope.
• 1 (400g) can diced tomatoes: Undrained, because we need that juicy goodness. Fire-roasted if you’re feeling fancy.
• 1/2 cup vegetable or chicken broth: For extra flavor, but water works in a pinch if you’re *really* pinching pennies.
• 1/4 cup heavy cream: Or half-and-half. This is where the “creamy” magic happens.
• 2 cups fresh spinach: A big ol’ handful! It wilts down to practically nothing, so don’t be shy.
• 1/4 cup grated Parmesan cheese: Or any hard cheese. For sprinkling. And general deliciousness.
• Salt and black pepper to taste: The unsung heroes of every kitchen.
• Optional: A pinch of red pepper flakes for a little kick.

Step-by-Step Instructions

Alright, let’s get cooking! Even if your usual culinary feat is microwaving popcorn, you can totally nail this. Ready?

1. Boil the pasta: Grab a pot, fill it with water, add a generous pinch of salt (season your water, people!), and bring it to a rolling boil. Add your pasta and cook according to package directions until al dente. While that’s bubbling, move to step two. Multi-tasking pro, you!
2. Sauté the garlic: In a large skillet or deep pan (the one you’ll eventually combine everything in!), heat the olive oil over medium heat. Add the minced garlic and sauté for about 30-60 seconds until fragrant. Don’t let it burn, unless you’re into bitter garlic, which… no.
3. Add tomatoes & broth: Pour in the canned diced tomatoes (juice and all!) and the vegetable or chicken broth. Bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it bubble for 5 minutes to let the flavors meld.
4. Stir in cream & spinach: Reduce the heat to low. Stir in the heavy cream and a pinch of red pepper flakes if using. Now, add the spinach in batches, stirring until it wilts down. It’ll look like a mountain of greens at first, but trust the process.
5. Combine & season: Drain your cooked pasta and add it directly to the sauce in the skillet. Toss everything together until the pasta is well coated. Stir in half of the Parmesan cheese. Taste and season generously with salt and pepper. You might need more than you think!
6. Serve it up: Divide between two bowls, garnish with the remaining Parmesan cheese, maybe a little fresh basil if you’re feeling fancy. And boom! Dinner is served.

Common Mistakes to Avoid

We’ve all made culinary boo-boos. Here are a few to steer clear of, so your dinner dreams don’t turn into a nightmare:

• Not salting your pasta water: This is a cardinal sin, IMO. Your pasta will taste bland, no matter how good the sauce is. Think of it as seasoning the pasta from the inside out.
• Burning the garlic: Garlic goes from fragrant to foul faster than you can say “garlic bread.” Keep an eye on it!
• Overcooking the pasta: Mushy pasta is just sad. Always aim for al dente—a little bite to it. It’ll continue to cook slightly in the sauce.
• Skimping on seasoning: Don’t be shy with the salt and pepper. Taste as you go! A pinch here, a grind there can make all the difference.
• Using cold cream: While not a disaster, adding super cold cream to a hot sauce can sometimes cause it to split or curdle. Let it come to room temp if you’re feeling extra cautious.

Alternatives & Substitutions

No worries if you’re missing an ingredient or just want to shake things up! This recipe is super flexible, like a yoga instructor after a long stretch.

• No fresh spinach? Frozen spinach (thawed and squeezed dry) works perfectly! Or try kale, chard, or even broccoli florets (add them with the tomatoes to cook through).
• Out of heavy cream? Milk (whole milk is best), half-and-half, or even a non-dairy creamer can work, though the texture might be slightly thinner. For a *really* rich swap, a spoonful of cream cheese or mascarpone would be divine!
• No canned tomatoes? Fresh diced tomatoes would be great, you’d just need to cook them down a bit longer to soften. You could also use a can of crushed tomatoes for a smoother sauce.
• Want some protein? Toss in some leftover cooked chicken, shrimp, or chickpeas at the end. Fried crumbled sausage or bacon bits would also be amazing. Just sayin’.
• Different cheese? Grated mozzarella, a sprinkle of feta, or even a nutritional yeast for a cheesy vegan kick works.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• Can I make this vegetarian? Uh, yes! It already is! Just make sure your broth is veggie broth. You’re good to go.
• What if I don’t have broth? Water works just fine! The flavor will be a little less deep, but the tomatoes and cream carry a lot of the deliciousness. No sweat.
• Can I use pre-minced garlic from a jar? Technically, yes. But IMO, fresh garlic is king. The jarred stuff just doesn’t hit the same. If it’s all you’ve got, go for it, but consider the fresh stuff next time!
• How long does this last in the fridge? If you have leftovers (which, honestly, is unlikely because it’s so good), it’ll be happy in an airtight container for 3-4 days. It might thicken a bit, so add a splash of water or broth when reheating.
• Can I double the recipe? Absolutely! Just scale up all the ingredients. Make sure you have a big enough pot/skillet. More pasta, more fun!
• Is this a good recipe for a first date? Oh, honey, yes! It’s impressive without being pretentious, and it leaves you time to actually chat instead of slaving over a stove. Plus, garlic breath is a sign of passion, right? 😉

Final Thoughts

And there you have it! A quick, easy, and downright delicious meal for two that won’t break the bank or your spirit. You just whipped up something amazing with minimal effort, and that, my friend, deserves a round of applause. Or at least a second helping.

Now go impress someone—or just yourself—with your newfound culinary prowess. You’ve earned it! Remember, cooking should be fun, not a chore. Enjoy every creamy, garlicky, tomato-y bite!