3 garlic cloves 4 oz sun - dried tomatoes 1 lb chicken breast tenderloins salt paprika basil 1 cup half and half 1 cup mozzarella cheese, shredded 8
oz penne pasta 1/4 teaspoon red pepper flakes
Not exact matches
penne (or similar sized)
pasta 2 jars (16
oz.
Ingredients: Prep Time: 15 mins Cook Time: 20 mins Serves 4 1 box (16 ounces)
pasta,
penne 1 pound extra large shrimp, peeled and deveined 1/2 cup and 2 tablespoons Lawry's Herb & Garlic Marinade, divided 1 large yellow onion, chopped 1 can (28 ounces) crushed tomatoes 1/2 teaspoon black pepper 1 tablespoon honey 3
oz crumbled feta cheese
4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8
oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2
oz goat cheese, plus more for topping 2 tablespoons + hot
pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12
oz / 340 g dried
penne pasta fresh thyme - and thyme flowers
Ingredients: 1 package (1.3 lb) of organic ground turkey 1 egg 1 tablespoon Italian seasoning 1/2 teaspoon salt 1 box (16
oz) whole wheat
penne pasta 1 jar (26 - 28
oz)
pasta sauce (I like Rao's) 1 small (5
oz) package organic spinach 1 1/2 cups of shredded part - skim mozzarella
1 lb whole wheat
penne, You can use any other type of
pasta 2 14
oz can chopped tomatoes, juice drained 4 garlic cloves, chopped 1/2 cup heavy cream 1 teaspoon pepper flakes, optional 1 10
oz bag fresh spinach 1 cup shredded Romano and Parmesan cheese (You can add any other type of cheese.
1 13
oz package of whole wheat
penne pasta 7
oz package of fresh spinach 1 small package of peas, can be frozen or in a can 1/2 cup pesto sauce, I use more, we love pesto 1/4 cup Parmesan cheese 1/4 cup pine nuts, optional, I know they are expensive Salt to taste
6
oz organic
penne pasta 2 c broccoli florets 1 T coconut oil 1/4 t + 1/2 t sea salt 2 packs Hilary's World's Best Veggie Burgers 1 T extra virgin olive oil 2 garlic cloves, minced 2 t fresh rosemary, minced 1 c canned pumpkin 1/2 c canned coconut milk 2 t chickpea miso shiitake bacon * (optional garnish, see recipe below) pinch smoked paprika (optional)