Linguinne Pasta, Progresso Vegetable Classic Soup and Leftover Dandelion Greens
Linguinne Pasta, Progresso Vegetable Classic Soup and Leftover Dandelion Greens

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, linguinne pasta, progresso vegetable classic soup and leftover dandelion greens. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Linguinne Pasta, Progresso Vegetable Classic Soup and Leftover Dandelion Greens is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Linguinne Pasta, Progresso Vegetable Classic Soup and Leftover Dandelion Greens is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook linguinne pasta, progresso vegetable classic soup and leftover dandelion greens using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Linguinne Pasta, Progresso Vegetable Classic Soup and Leftover Dandelion Greens:
  1. Get Progresso classic italian vegetable soup 16 oz .
  2. Get linguine pasta
  3. Get extra virgin olive oil .
  4. Make ready garlic olive oil cloves mashed and roasted in
  5. Make ready Dandelions leftover cooked
  6. Prepare red peppers crushed
  7. Make ready cheese Parmasean grated
Instructions to make Linguinne Pasta, Progresso Vegetable Classic Soup and Leftover Dandelion Greens:
  1. Heat 4 cups of Water and 1/2 teaspoon salt. Bring to Boil.
  2. Add Pasta and Boil for 8 minutes. Drain Pasta put it in a bowl and add extra virgin olive oil.
  3. Heat 1 can of vegetable soup on stove top in a large pan to accomodate the Pasta.
  4. Heat Dandelions. Add to Hot soup. Add Pasta to Soup. Let it simmer for 2-3 minutes.
  5. Serve in deep plates. Sprinkle grated cheese, crushed red pepper and roasted garlic.
  6. Enjoy the meal.

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