22 August, 2012

Margherita Pasta | Cincinnati Enquirer


Margherita Pasta ingredients
Makes 4 servings (1 cup each)
6-oz (1.5 cups) uncooked dried penne pasta
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
2 tsp finely chopped fresh garlic
2 medium tomatoes (2 cups), coarsely chopped
1/4 cup thinly sliced fresh basil leaves
1/2 cup shredded Parmesan cheese

Notes:  

Directions
Cook pasta according to package directions. Drain; return to saucepan and keep warm.

Meanwhile, melt the butter in 12-inch nonstick skillet over Medium-High heat until sizzling. Add garlic; cook 30 seconds or until softened. Add tomatoes and basil; continue cooking, stirring occasionally, until heated through (1 to 2 minutes). Remove from heat; toss pasta in the sauce, stirring until it is combined. Add the Parmesan cheese and serve immediately.

View original recipe via Cincinnati Enquirer.

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