Thursday, September 17, 2009

Tuscan Pasta with Tomato-Basil Cream

This was way easier than it sounded...great for a weeknight meal!

Tuscan Pasta with Tomato-Basil Cream

1 (20-oz) pkg refrigerated four-cheese ravioli
1 (16-oz) jar sun-dried tomato Alfredo sauce
2 T white wine
2 medium-size fresh tomatoes, chopped
1/2 cup chopped fresh basil (from my windowsil herb garden!)
1/3 cup grated Parmesan cheese

Prepare pasta according to package directions.

Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightlyl 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 with basil strips if desired.

Yummy! For my friends who know me well...I even ate the chopped tomatoes--I didn't even pick them out. Can you believe it? :-)

Russ and Riley really enjoyed this one too.

(4-6 servings)
(Southern Living, July 2007)

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