Fresh Tomato Pasta Toss

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* Exported from MasterCook *

 

Fresh Tomato Pasta Toss

 

Recipe By :Cheryl Travagliante - Independence, Ohio

Serving Size : 8 Preparation Time :0:00

Categories : 1999 Main Dishes

The Best of Country Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds tomatoes

2 garlic cloves -- minced

1 tablespoon vegetable oil

1 tablespoon minced fresh parsley or 1 tsp dried

parsley flakes

1 tablespoon minced fresh basil or 1 tsp dried basil

2 teaspoons minced fresh oregano or 3/4 tsp dried

oregano

1 teaspoon salt

1/4 teaspoon sugar

1/8 teaspoon pepper

1/4 cup whipping cream

1 pound tube pasta -- cooked and drained

1/4 cup Parmesan or Romano cheese -- shredded

 

In a saucepan, 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.

 

Source:

" The Best of Country Cooking - 1999 "

S(MC Formatted):

" Lily [AmandasMom971] February 2003 "

Copyright:

" © 1999 Reiman Publications, LLC ISBN 0-89821-256-1 "

 

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Per Serving (excluding unknown items): 75 Calories; 5g Fat (54.6% calories from

fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 283mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0

Other Carbohydrates.

 

NOTES : My parents went on vacation one year just as their tomato crop - and

mine - was ready to harvest, so I had to come up with new ideas for using

tomatoes. My husband loved this creation!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0