Recipe of Fresh Tomato Pasta Toss - Food Recipes

-- MasterCook Extracted --

Fresh Tomato Pasta Toss

Recipe By : Quick Cooking Magazine, bonus booklet, July/August '98
Serving Size : 8
Preparation Time :0:00
Categories : Bobbie Not Sent Cheese Main Dishes Pasta/Noodles Tomatoes Quick Cooking Magazine

Ingredients - Preparation Method:

3 pounds tomatoes 2 cloves garlic -- minced 1 tablespoon vegetable oil 1 tablespoon fresh parsley -- OR 1 teaspoon dried parsley 1 tablespoon minced fresh basil -- OR 1 teaspoon dried basil 2 teaspoons minced fresh oregano -- OR 3/4 teaspoon dried oregano 1 teaspoon salt 1/4 teaspoon sugar 1/8 teaspoon pepper 1/4 cup whipping cream 1 pound tube pasta -- cooked/drained 1/4 cup shredded Parmesan cheese -- or Romano cheese In a suacepan, bring water to a boil; dip tomatoes in water. Peel skins and discard. Chop pulp; set aside. In a skillet over medium heat, saute garlic in oil. Add tomato pulp, parsley ,basil, oregano, salt, sugar and pepper; mix well. Bring to a boil; reduce heat. Add cream. Heat through. Pour over hot pasta and toss to coat. sprinkle with cheese.
Serving size: 8 servings. /side-dishes/c exchanges: One serving prepared with Parmesan cheese equals 2 1/2 starch, 1 1/2 fat, 1 vegetable; also 277 calories, 244 mg. sodium, 13 mg. cholesterol, 46 grams carbohydrate, 9 grams protein, 7 grams fat. Submitted to magazine by Cheryl Travagliante, Independence, Ohio who says that her husband loved this creation to use up lots of tomatoes. MC formatting by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - -