Friday, February 22, 2008

Roma Tomatoes & Cheese Pasta

I haven't tried this, but I want to when the tomatoes are good. It came from a very trusted source. Thanks Morgan Anne..

3 cups dry bowtie pasta
1 T. olive oil
1/2 8 oz. package cream cheese (room temperature)
1 T. butter (room temperature)
1/4 c. fresh grated parmesan cheese
6 med. (3/4 lb.) firm, ripe roma tomatoes (chop and seed)
1 teaspoon dry fresh basil
salt and pepper

Cook pasta, mix in olive oil. Pour in 1/2 quart dish. Mix cheeses and butter. Mound on pasta. Saute tomatoes, basil, salt and pepper, and a dash of sugar. Sprinkle parmesan over whole dish.

Cook at 400 for 10 minutes or until heated through. Delicious!

No comments: