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Yields 8-10 servings. Ingredients: 2 pounds potato (about 2 potatoes), peeled, medium dice. 2 pounds butternut squash (1 large), medium dice. 2 pounds cauliflower (1 large head), florets
Stir the soup, water, tomatoes and tortellini in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the tortellini is tender. Stir in the basil and serve with ...
Then comes the fun part: make little wells in the sauce and drop in the eggs. Cook them covered until set, and that’s it. Serve with quinoa (½ cup per person) to hit our protein goal of at ...
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To make the sauce, put the basil leaves and 2 tablespoons extra-virgin olive oil and 1 teaspoon vinegar and a small sprinkle of salt into a suitable bowl or cup, and blend to a deep-green purée with an immersion blender.
Spaghetti Squash with Tomato Basil Sauce Here, we swap spaghetti squash for pasta, tossed with a simple fresh tomato sauce. Jazz up the sauce with crushed red pepper flakes, Kalamata olives and/or ...
Canned tomato soup is jazzed up with a can of fire-roasted tomatoes for texture and deeper flavor. Half and half makes it creamy, cheese tortellini makes it substantial, and fresh basil adds a pop.
Meanwhile, add the other ½ tablespoon olive oil to a sauté pan and bring to medium-high heat. Add the shallots and sauté for 5-10 minutes or until softened. Reduce heat to medium and add minced ...