INGREDIENTS
1 serving
pot roast
12 ozs
orecchiette pasta
4 cups
chicken broth
8 ozs
baby spinach
15 ozs
canned tomatoes
1 cup
yellow onion
3/4 cup
sun-dried tomatoes
4 ozs
prosciutto
6 cloves
garlic
2 tbsps
light butter
1 tsp
basil
1 tsp
oregano
1/2 tsp
red pepper flakes
1/2 tsp
coarse sea salt
6 servings
yield: ingredients