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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
Amount Measure Ingredient -- 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.
Yield: 8 servings.
Diabetic 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
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