Ingredients
- 2 garlic (cloves minced)
- 900 gr tomatoes
- 200 gr tube pasta (cooked)
- 60 ml whipping cream
- 20 gr parmesan cheese (shredded)
- 16 ml vegetable oil
- 4 gr oregano (minced fresh)
- 3 gr salt
- 2 gr parsley (fresh)
- 2 gr basil (minced fresh)
- 1 gr parsley (dried)
- 1 gr basil (dried)
- 1 gr oregano (dried)
- 1 gr sugar
- 1 gr pepper
In a suacepan, 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. Diabetic exchanges: One serving prepared with Parmesan cheese equals 2.5 starch, 1.5 fat, 1 vegetable; also 277 calories, 244 mg. sodium, 13 mg. cholesterol, 46 grams carbohydrate, 9 grams protein, 7 grams 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
