Tuesday, September 16, 2008

Use Up Your Tomatoes!

The end of summer means that the last of my tomatoes are ready to be picked, and the herbs are abundant. I found this meatless dish and it was exactly what I was looking for -it's quick, easy, and creamy (but not drowned in sauce) and tastes fresh with the lightly sauteed tomatoes and herbs.

Fresh Tomato-Mushroom-Basil Pasta
adapted from My Recipes/Southern Living

Prep: 15 min. Cook: 35 min.
Yield: Makes 6 to 8 servings

8-oz. package bow tie pasta
1 small onion, chopped (about 1/2 cup)
3 cloves of roasted garlic, smashed into a paste
2 tablespoons olive oil
2 cups seeded and chopped plum tomatoes
4-6-oz. package sliced fresh mushrooms
1/2 teaspoon Kosher salt
1/2 tsp freshly ground pepper
1/4 tsp dried crushed red pepper
1/2 cup whipping cream
3 ounces 1/3-less-fat cream cheese
3 tablespoons chopped fresh basil
2 tbsp chopped freshly chopped parsley
1 tbsp shredded Parmesan
2 tbsp grated Romano
1/2 cup frozen, thawed, drained spinach

1. Cook pasta according to package directions. Drain and set aside.

2. Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in tomatoes and next 3 ingredients; cook, stirring occasionally, 10 minutes. Stir in spinach till combined.

3. Stir in whipping cream, cream cheese, roasted garlic paste, parsley and basil. Cook, stirring constantly, until cream cheese melts and sauce is smooth. Serve over cooked pasta; sprinkle with Parmesan/Romano cheese. Sprinkle with a little more fresh herbs.

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