Spinach tortillini salad

Yield: 4 Servings

Measure Ingredient
20 ounces Green spinach tortillini with Ricotta cheese
2 cups Sour cream
1 \N Cucumber; peeled, seeded, and chopped
2 tablespoons Crushed garlic
\N \N Cream

Date: Fri, 09 Feb 1996 20:23:47 EST From: AKSC87A@... (MARY JO KNAPPER) Recipe By : Michael Rivero rivero@... Just mix' em all together, and vary the garlic to taste. Author's Notes: This dish is better if it sits in the icebox for a day and lets the garlic blend in, so this is a great ahead of time recipe. One thing to be aware of is that the pasta continues to draw moisture out of the sour cream, so keep turning it with a wooden spoon every once in a while and add some cream to keep the consistency light.



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