| 1 pound thin spaghetti |
1 oz |
$1.25 per pound
|
$0.08 |
| 1 cup celery, finely chopped (about 3 stalks) |
1 tablespoon |
$1.99 per pound
|
$0.03 |
| 2 bunches green onions, sliced (or 1 cup red onion chopped fine) |
1/8 bunch |
$1.09 per cup
|
$0.14 |
| 1 red bell pepper, chopped fine |
0.06 bell pepper |
$3.29 per pound
|
$0.05 |
| 1/2 cup capers, drained |
1 1/2 teaspoons |
$5.49 per 4 fluid ounces
|
$0.34 |
| 3/4 cup olive oil |
2 1/4 teaspoons |
$5.99 per 16 fluid ounces
|
$0.14 |
| Juice of 1 lemon (or more to taste) |
0.06 lemon juice |
$2.19 per 15 fluid ounces
|
$0.01 |
| 3 tablespoons vinegar (cider, red wine) |
1/2 teaspoon |
n/a
|
|
| 3 garlic cloves, minced |
1/6 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 teaspoon lemon pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 teaspoon celery seed |
0.06 teaspoon |
$6.39 per 7/8 ounces
|
$0.03 |
| 1 teaspoon sugar |
0.06 teaspoon |
$1.44 per pound
|
$0.00 |
| 1/2 teaspoon salt |
0.03 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/2 teaspoon red pepper flakes or 4 dashes of red pepper sauce (optional and to taste) |
0.03 teaspoon |
$3.29 per pound
|
$0.00 |
| Total per Serving |
$0.83 |
| Total Recipe |
$13.33 |
Suggestions?