Spaghetti with Vegetables

1. 1 Spaghettipack 450 g ≈ $1.40 90 g
2. 2 Bell peppers≈ $6.00 per kg 30 g
3. 3 Carrots≈ $1.50 per kg 16 g
4. 4 Pork bellypack 600 g ≈ $4.50 40 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Soy sauce 10 ml
7. 7 Sunflower oil 10 ml
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook spaghetti¹ until al dente

2. Slice bell² pepper and carrot³ into thin strips, dice pancetta into cubes, and finely chop garlic⁵

3. Sauté the vegetables in sunflower oil over high heat, stirring, for 10–15 minutes

4. Add garlic⁵ and soy sauce, cooking for 2 minutes

5. Toss the spaghetti¹ with the vegetable mixture

6. Cover and let sit for 3–5 minutes