This is a recipe that my aunt Elaine found on myrecipes.com. Very simple and delicious. She served it with a wedge salad, garlic bread, and asparagus that was blanched, plunged in ice water, and topped with Italian dressing. Enjoy!
Tuscan Pasta with Tomato-Basil Cream
1 20oz package of refrigerated cheese ravioli (we substituted chicken tortellini)
1 16oz jar of sun dried tomato alfredo sauce2T white wine
1 14.5oz can petite diced tomatoes, drained
1/2 c chopped fresh basil
1/3 c grated parmesan cheese
Prepare pasta according to package directions. Combine alfredo, wine, tomatoes, and basil in saucepan and simmer over med-low heat until heated through. Toss drained pasta into sauce and top with cheese.
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