| 1 tbsp extra-virgin olive oil |
1 tbsp |
$5.99 per 16 fluid ounces
|
$0.19 |
| 2 cups frozen diced bell pepper and onion mix, thawed |
2 cup |
$2.19 per pound
|
$1.44 |
| 2 cloves garlic, minced |
2 garlic cloves |
$4.00 per pound
|
$0.05 |
| 1/4 tsp crushed red pepper, adjust to taste |
1/4 tsp |
$3.29 per pound
|
$0.01 |
| 1 (28 oz) can crushed tomatoes, preferably fire-roasted |
28 fl oz |
$1.99 per 28 ounces
|
$2.08 |
| 1 (15 oz) can vegetable broth |
15 fl oz |
$3.69 per 32 ounces
|
$1.79 |
| 1-1/2 cups hot water |
1 1/2 cup |
n/a
|
|
| 1 tsp dried basil or marjoram |
1 tsp |
$3.49 per 5/8 ounces
|
$0.14 |
| 1 (6-9 oz) package fresh or frozen cheese ravioli |
7 1/2 oz |
n/a
|
|
| 2 cups diced zucchini, (about 2 medium-size) |
2 cup |
$1.99 per pound
|
$1.09 |
| Total Recipe |
$6.78 |
Suggestions?