*  Exported from  MasterCook  *

                         Fresh Tomato Pasta Toss

Recipe By     : Quick Cooking Magazine, bonus booklet, July/August '98
Serving Size  : 8    Preparation Time :0:00
Categories    : Bobbie Not Sent                  Cheese
                Main Dishes                      Pasta/Noodles
                Tomatoes                         Quick Cooking Magazine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        tomatoes
   2      cloves        garlic -- minced
   1      tablespoon    vegetable oil
   1      tablespoon    fresh parsley -- OR
   1      teaspoon      dried parsley
   1      tablespoon    minced fresh basil -- OR
   1      teaspoon      dried basil
   2      teaspoons     minced fresh oregano -- OR
     3/4  teaspoon      dried oregano
   1      teaspoon      salt
     1/4  teaspoon      sugar
     1/8  teaspoon      pepper
     1/4  cup           whipping cream
   1      pound         tube pasta -- cooked/drained
     1/4  cup           shredded Parmesan cheese -- or Romano cheese

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.

Yield: 8 servings.

Diabetic exchanges: One serving prepared with Parmesan cheese equals
2 1/2 starch, 1 1/2 fat, 1 vegetable; also 277 calories, 244 mg sodium,
13 mg cholesterol, 46 g carbs, 9 g protein, 7 g fat. 

Submitted to magazine by Cheryl Travagliante, Independence, Ohio who says
that her husband loved this creation to use up lots of tomatoes. 

MC formatting by bobbi744@acd.net ICQ#2099532

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