Ingredients

• 1 pound pasta - $1.80
• 2 cans crushed or diced tomatoes - $2.40
• 1 can tomato sauce - $0.90
• 1 onion, diced - $0.80
• 3 cloves garlic, minced - $0.30
• 1 tablespoon oil - $0.20
• 1 teaspoon Italian seasoning - $0.10
• 1 can white beans or lentils, optional for extra protein - $1.00
• 1 loaf bread - $2.50
• 2 tablespoons vegan butter or oil for bread - $0.40
• 1 teaspoon garlic powder - $0.10
• 1 bag salad greens - $3.50
• 1 cucumber - $0.80
• 2 tomatoes - $1.60
• Simple dressing allowance - $1.20

Estimated ingredient total: $17.60 to $18.40
Displayed planning estimate: $24.60

Detailed Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions.
2. While the pasta cooks, heat oil in a saucepan over medium heat.
3. Add the onion and cook until softened, then add the garlic and Italian seasoning.
4. Stir in the tomatoes and tomato sauce.
5. Add beans or lentils if using and simmer the sauce for 15 to 20 minutes.
6. Slice the bread and brush with vegan butter or oil, then sprinkle with garlic powder.
7. Toast the bread in the oven until lightly crisp.
8. Chop the cucumber and tomatoes and toss with salad greens and dressing.
9. Drain the pasta and combine with the sauce, or serve the sauce over the pasta.
10. Plate with salad and garlic bread on the side.
11. Serve hot.