Gnocchi With Yellow Tomato Sauce
1 yellow bell pepper (rinsed)
4 ripe, yellow tomatoes (rinsed)
5 fresh basil leaves (rinsed)
1 tablespoon extra-virgin olive oil
1 tablespoon chopped garlic
1 (10-ounce) bag frozen seasoning blend (onions, bell peppers, celery)
1/2 cup white wine
1 tablespoon chicken base
1/4 teaspoon salt
1/8 teaspoon pepper
1 (16-ounce) box gnocchi pasta
2 tablespoons butter
2 tablespoon grated Parmesan cheese
1. Cut pepper into quarters (discard seeds and membrane); cut pepper into 1/4-inch pieces. Remove and discard core from tomatoes; cut tomatoes into 1/2-inch chunks. Stack basil leaves; slice into thin strips. Set all aside.
SODIUM 880mg; CARB 35g; FIBER 3g; PROTEIN 7g;
VIT A 15%; VIT C 130%; CALC 6%; IRON 10%
1 bag baby lettuce blend (5-7 ounces)
1/2 cup croutons
1/2 cup grape tomatoes (rinsed)
1/2 cup strawberries (rinsed)
1/4 cup blue cheese vinaigrette
1. Place lettuce, croutons, and tomatoes in salad bowl. Slice strawberries thinly; add to salad.
2. Add dressing; toss and serve. CALORIES (per 1/4 recipe) 110kcal; FAT 7g; CHOL 5mg;
SODIUM 170mg; CARB 9g; FIBER 1g; PROTEIN 3g;
VIT A 15%; VIT C 20%; CALC 2%; IRON 0%
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Utensils & Cookware
This sauce has the familiar flavor of a fresh marinara sauce, just with a different color. Use ripe tomatoes, for the best flavor. Freshly ground pepper will enhance both the sauce and the salad.
Recipe Version past0015