| 12 ounces rotini or fusilli |
2 oz |
$1.25 per pound
|
$0.16 |
| 1/2 cup olive oil, divided |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| 2 to 3 ounces fresh basil leaves (no stems), washed and patted dry |
3/8 oz |
$2.59 per cup
|
$1.27 |
| 2 1/2 ounces grated fresh Romano or Parmesan cheese - or a combination of both - reserve a little for garnish if desired |
3/8 oz |
n/a
|
|
| 2 ounces pine nuts, toasted lightly |
1/3 oz |
$6.59 per 2 1/4 ounces
|
$0.98 |
| 1/2 teaspoon salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 6 cloves garlic, minced |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 1 pint grape tomatoes or cherry tomatoes, sliced in half |
1/6 pint |
$1.99 per pound
|
$0.22 |
| 5 ounces baby spinach |
5/6 oz |
$3.99 per pound
|
$0.21 |
| Total per Serving |
$3.11 |
| Total Recipe |
$18.67 |
Rotini with Pesto, Tomatoes and Spinach - Recipe Cost
Suggestions?