| 8 ounce uncooked fettuccine |
1 oz |
$1.25 per pound
|
$0.08 |
| 1 T extra virgin olive oil |
1/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.01 |
| 2 stalks celery, cut into strips |
1/4 stalk |
$1.99 per pound
|
$0.04 |
| 2 carrots, cut into strips |
1/4 carrots |
$1.49 per pound
|
$0.05 |
| 3 green onions, cut into strips |
3/8 onions |
$1.09 per cup
|
$0.06 |
| 1/2 red bell pepper, cut into strips |
0.06 bell pepper |
$3.29 per pound
|
$0.05 |
| 1 pound raw scallops, cut into 1/4" pcs |
2 oz |
$9.99 per pound
|
$1.25 |
| 1/2 c. dry white wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.17 |
| 3/4 c. grated Romano cheese |
1 tablespoon |
$6.59 per 6 ounces
|
$0.86 |
| Chopped parsley |
1/8 parsley |
$1.09 per cup
|
$0.00 |
| Total per Serving |
$2.58 |
| Total Recipe |
$20.64 |
Suggestions?