Source: Favorite Brand Name Vegetarian Cooking
Makes 6-8 servings
12 oz. fettuccini
2/3 cup sun-dried tomatoes
2 cloves garlic
¼ cup olive oil
8 oz. cream cheese, softened
¼ cup sour cream
¼ cup butter (1/2 stick)
½ tsp oregano
1 TB dried parsley
1. Cook fettuccini according to package directions; drain & toss with olive oil; set aside.
2. Meanwhile, place tomatoes & garlic in food processor; pulse until coarsely chopped. Add olive oil, cream cheese & sour cream; process until smooth.
3. Melt butter in medium saucepan; stir in cream cheese mixture, oregano, & parsley. Cook until heated through. Add to fettuccini & toss until well-coated.
Makes 6-8 servings
12 oz. fettuccini
2/3 cup sun-dried tomatoes
2 cloves garlic
¼ cup olive oil
8 oz. cream cheese, softened
¼ cup sour cream
¼ cup butter (1/2 stick)
½ tsp oregano
1 TB dried parsley
1. Cook fettuccini according to package directions; drain & toss with olive oil; set aside.
2. Meanwhile, place tomatoes & garlic in food processor; pulse until coarsely chopped. Add olive oil, cream cheese & sour cream; process until smooth.
3. Melt butter in medium saucepan; stir in cream cheese mixture, oregano, & parsley. Cook until heated through. Add to fettuccini & toss until well-coated.
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