Van geffen vghc
1 1/4 lb Cheese tortellini, egg and
Pasta, cook, 10oz
Color
Fresh parsley, chop
Fresh parmesan, grate
4 cup Tomato basil cream sauce
1/4 cup Olive oil
2 large Cloves, garlic, mince
2 cup Plum tomatoes, peel, crush -
1 Chicken bouillon cube, mash
4 tsp Dried basil
2 tsp Fresh parsley, chop
1/4 tsp Black pepper
2 cup Heavy cream
4 tbsp Fresh parmesan, grate
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Have tomatoes in chunky pieces. Blend bouillon with basil, parsley and pepper into the tomatoes. Saute the garlic in olive oil and bring just to a simmer. When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese. Stir well and blend the tortellini into the pan of tomato basil cream sauce. Serve, topped with parsley and cheese. Source: The Olive Garden. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Marina <thecollector@worldnet.att.net> on Mar 7, 1997.
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