Fusilli with creamy tomato herb sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | Onion, chopped | |
| 1 | can | 28 oz. tomatoes, pureed |
| ¼ | teaspoon | Pepper |
| 1 | pack | (113 g) herbed cream cheese |
| 4 | cups | Fusilli pasta |
| ¼ | cup | Freshly grated Parmesan cheese |
| 1 | tablespoon | Chopped fresh parsley |
Directions
In skillet, heat oil over medium heat; cook onion, stirring occasionally, for 3 minutes or until softened.
Add tomatoes and pepper; bring to boil. Reduce heat and simmer for 10 to 12 minutes or until thickened. Whisk in cream cheese until smooth and bubbly.
Meanwhile, in large saucepan of boiling salted water, cook fusilli for 8 to 10 minutes or until tender but firm. Drain and toss with sauce. Sprinkle with Parmesan and parsley. Makes 4 servings. Typed in MMFormat by cjhartlin@... Source: The Canadian Living 20th Anniversary Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 9, 1999