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Thursday, September 29, 2011

Pasta With Tomato-Basil

Pasta With Tomato-Basil

10 Minutes
·         1 (20-oz.) package refrigerated four-cheese ravioli*
·         1 (16-oz.) jar sun-dried tomato Alfredo sauce
·         2 tablespoons white wine
·         2 medium-size fresh tomatoes, chopped**
·         1/2 cup chopped fresh basil
·         1/3 cup grated Parmesan cheese
·         Garnish: fresh basil strips
·         1. Prepare pasta according to package directions.
·         2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.
·         *1 (13-oz.) package three-cheese tortellini may be substituted.
·         **1 (14.5-oz.) can petite diced tomatoes, fully drained, may be substituted.
·         Note: For testing purposes only, we used Buitoni Four Cheese Ravioli and Classico Sun-dried Tomato Alfredo Pasta Sauce.

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