| ½ pound thin spaghetti |
2/3 oz |
$1.25 per pound
|
$0.05 |
| 1 bell pepper chopped (red or green, or ½ and ½) |
0.08 bell pepper |
$3.29 per pound
|
$0.07 |
| ½ red onion chopped (about 2 cups) |
0.04 onion |
$0.99 per pound
|
$0.03 |
| 2 tomatoes chopped |
1/6 tomatoes |
$1.99 per pound
|
$0.05 |
| 1 zucchini chopped |
0.08 zucchini |
$1.99 per pound
|
$0.07 |
| ½ cup sliced black olives |
2 teaspoons |
n/a
|
|
| Fresh basil leaves, a good handful (roll and slice in slivers to make about 3/4 cup, or substitute minced flat-leaf parsley) |
0.08 basil |
$2.59 per cup
|
$0.00 |
| 1/3 cup fresh grated Parmesan cheese for garnish |
1 1/3 teaspoons |
$5.49 per 6 ounces
|
$0.09 |
| ½ cup olive oil |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| 3 tablespoons vinegar (cider, balsamic or red wine) |
3/4 teaspoon |
n/a
|
|
| 1 tablespoon water |
1/4 teaspoon |
n/a
|
|
| 1 teaspoon dried minced onion |
0.08 teaspoon |
$0.79 per pound
|
$0.00 |
| 3/4 teaspoon dried minced garlic (or 1/4 teaspoon granulated) |
0.06 teaspoon |
$4.00 per pound
|
$0.00 |
| 1 teaspoon Italian seasoning |
0.08 teaspoon |
$6.09 per 16 ounces
|
$0.01 |
| 1 1/4 teaspoons salt |
0.1 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 teaspoon sugar |
0.08 teaspoon |
$1.44 per pound
|
$0.00 |
| 1/8 teaspoon pepper |
0.01 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| Total per Serving |
$0.50 |
| Total Recipe |
$6.04 |
Suggestions?