June 08, 2017
Soups/Stews, Pasta, Vegetables,
Spinach, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Summer, Winter, Stove Top, Frozen Vegetables, Zucchini more
Add toRecipe Book
Add toShopping List
"Recipe source: Cooking Light (June 2017)"
In a food processor process the basil, cheese, pine nuts and garlic until finely chopped. Add 1 1/2 tablespoons oil and process until combined.Set aside.
In a dutch oven heat the remaining oil (1 1/2 teaspoons) over medium heat. Add leeks, cook, stirring often until softened about 5-7 minutes. Stir in zucchini and cook stirring occasionally until tender but not browned - 3-5minutes. Add chicken broth and bring to a boil over medium high heat. Reduce to medium low and simmer for 8-10 minutes.
Meanwhile cook tortellini in a pot of boiling water for a few minutes less than package directions (5-7 minutes); drain.
Add tortellini, spinach and peas to soup. Stir in lemon juice and salt.
Ladle into bowls and top each serving with the pesto and sprinkle with pepper.
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
Recipe Stories / Blog
Every potato pancake recipe I know of has one simple ingredient. Yup......
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
For those who like Japanese food, this is just like your California roll. Just,...