After making kebabs on the grill yesterday, we had one leftover zucchini, some wedges of onion, and two roma tomatoes. Of course, we always keep fresh parsley around, so we had everything we needed to make a fresh lunch after arriving home from church. I started off with some garlic, some thyme we dried from our garden, kosher salt, fresh ground pepper, and some regular olive oil. I then added the vegetables and cooked this mixture while the spaghetti was boiling. I cooked the spaghetti to al dente and then added it to the vegetable mixture. The oil, herbs, and vegetables absorbed into the spaghetti for a few minutes for a great flavor. This made the perfect light lunch on a Sunday since we tend to do a little snacking in the afternoon anyway.

1 zucchini ($0.76)

2 roma tomatoes ($0.55)

3 cloves garlic, minced ($0.10)

1 teaspoon kosher salt ($0.05)

1 teaspoon black pepper ($0.05)

1/4 cup regular olive oil ($0.40)

1 lb Reggano spaghetti ($0.88)

4 tablespoons parmesan cheese ($0.50)

1/2 small red onion, cut into wedges ($0.20)

1/4 cup fresh parsley ($0.10)

Total: $3.59

NOTE: I don’t add sales taxes to these prices because many states do not charge sales taxes on food or groceries.