| 1/3 c. White balsamic vinegar |
2 2/3 teaspoons |
$6.59 per 17 fluid ounces
|
$0.17 |
| 2 Tbsp. Extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 1 tsp Dry italian seasoning |
1/6 teaspoon |
$6.09 per 16 ounces
|
$0.01 |
| 1/4 tsp Salt |
0.04 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 tsp Pepper |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1Â 1/2 tsp Molasses |
1/4 teaspoon |
$4.69 per 12 fluid ounces
|
$0.02 |
| 2 Tbsp. Fresh basil, thinly sliced |
1 teaspoon |
$2.59 per cup
|
$0.05 |
| 2 x Zucchini |
1/3 zucchini |
$1.99 per pound
|
$0.29 |
| 1 x Red bell pepper |
1/6 bell pepper |
$3.29 per pound
|
$0.14 |
| 1 x Green bell pepper |
1/6 bell pepper |
$2.19 per pound
|
$0.10 |
| 2 x Yellow squash |
1/3 squash |
$1.49 per pound
|
$0.21 |
| 1 lrg Onion |
1/6 onion |
$0.79 per pound
|
$0.04 |
| 1/2 lb Baby carrots |
1 1/3 oz |
$2.79 per pound
|
$0.23 |
| 8 ounce Spaghetti or possibly linguine, cooked |
1 1/3 oz |
$1.25 per pound
|
$0.10 |
| 1/4 c. Parmesan cheese, shredded (not shaker cheese) |
2 teaspoons |
n/a
|
|
| Total per Serving |
$1.44 |
| Total Recipe |
$8.64 |
Suggestions?