Thursday, August 5, 2010

Tuscan Pasta with Tomato-Basil Cream

This is a recipe that my aunt Elaine found on  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 sauce
2T 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.

No comments:

Post a Comment