*  Exported from  MasterCook  *
 
                          Fresh Tomato Pasta Toss
 
 Recipe By     : Quick Cooking Magazine, bonus booklet, July/August '98
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Bobbie Not Sent                  Cheese
                 Main Dishes                      Pasta/Noodles
                 Tomatoes                         Quick Cooking Magazine
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        tomatoes
    2      cloves        garlic -- minced
    1      tablespoon    vegetable oil
    1      tablespoon    fresh parsley -- OR
    1      teaspoon      dried parsley
    1      tablespoon    minced fresh basil -- OR
    1      teaspoon      dried basil
    2      teaspoons     minced fresh oregano -- OR
      3/4  teaspoon      dried oregano
    1      teaspoon      salt
      1/4  teaspoon      sugar
      1/8  teaspoon      pepper
      1/4  cup           whipping cream
    1      pound         tube pasta -- cooked/drained
      1/4  cup           shredded Parmesan cheese -- or Romano cheese
 
 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.
 Yield: 8 servings.
 Diabetic exchanges: One serving prepared with Parmesan cheese equals 2 1/2
 starch, 1 1/2 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
 
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