Farmer’s Market Meal for 4 Under $10

Farmer’s Market season is finally back and I am excited to shop local and eat fresh! I thought it was going to be challenging- an entire meal for 4, under $10.00, but I managed to do it and you can too!

I always start off by doing a walk through of my farmer’s market, so I can get a sense of inventory, quality, and pricing for each vendor. I went to the market knowing that I wanted to make a whole-wheat pasta dish, but I didn’t have exact ingredients in mind. A few things caught my eye- 3 for $5.00 veggies and $1.00 asparagus. Veggie pasta it is!

I spent a total of $8.00 cash at the farmer’s market and then used a few things I had in stock in my pantry to complete the meal. My overall total was right around $10.00.

Here were my purchases:


Vegetarian Whole Wheat Pasta

Serves 4-6, ~ 1 cup


  • 3 cups of whole-wheat penne pasta
  • 1 bunch of asparagus, diced (~ 14 spears)
  • 2 big of spinach (~ 4 cups)
  • 8 plum tomatoes, sliced
  • 1/2 red onion, diced (~ ½ cup)
  • 1 teaspoon garlic, minced
  • 1 tablespoon chopped basil, fresh
  • 2T Extra Virgin Olive Oil (EVOO)
  • 1/4 cup balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. In a large pot, bring about 10 cups of water to a boil, then add in pasta. Turn heat down to medium and cook pasta for about 12 minutes or until the pasta is soft. (note: follow directions on the back of your pasta box for best results). Strain pasta and set aside.
  2. Next, in a large pan, heat 2 tablespoons of extra virgin olive oil on medium/high heat. Add in garlic, onions, and asparagus, and sauté for about 4 minutes. Then, add in the rest of your veggies and sauté for 4 more minutes or until veggies are softened.
  3. Add in cooked pasta and toss. Then, season with salt, pepper, fresh basil, and balsamic vinegar.

Serving Size: ~ 1 cup
Nutritional Information (6 servings): 281 calories | 6.5g fat | 50g carbs | 9g fiber | 9.5g protein | 2.1g sugar

What is your favorite thing to purchase at the Farmer’s Market?

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Lee is the blogger behind Lee is a recipe developer, certified Yoga Sculpt Instructor, and amateur photographer. She loves the outdoors, eats a lot of peanut butter, and is up by 6AM.