Guest guest Posted July 24, 2002 Report Share Posted July 24, 2002 These days ... I would add about 2 tablespoons cream per person. * Exported from MasterCook * Sauteed Green Tomato Pasta Recipe By :BHG Magazine, Sept. 1998 Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried orecchiette or bow tie pasta 2 cloves garlic -- minced 1 tablespoon olive oil 2 green tomatoes -- coarsely chopped 1 cup whipping cream 2 tablespoons snipped Italian parsley 1/4 teaspoon pepper 1/3 cup finely shredded Parmesan finely shredded Parmesan (optional) Cook pasta according to package directions; drain and keep warm. Meanwhile in a large skillet cook the garlic in hot oil over medium high heat for 30 seconds. Add green tomatoes; cook for 3-4 minutes or until heated through, stirring often. Stir whipping cream, parsley and pepper into the tomato mixture. Cook over medium heat for 5-8 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir the 1/3 cup Parmesan cheese into the sauce. Serve the sauce over the pasta. Top with additional Parmesan if desired. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 343 Calories; 28g Fat (71.6% calories from fat); 7g Protein; 18g Carbohydrate; 1g Dietary Fiber; 87mg Cholesterol; 161mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 5 Fat. Nutr. Assoc. : 26044 0 0 0 0 1036 0 1034 0 Quote Link to comment Share on other sites More sharing options...
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