Tuscan Pasta With Tomato Basil Cream Food

TOMATO BASIL PASTA

Steps:

• Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
• Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

TUSCAN PASTA WITH TOMATO-BASIL CREAM

Steps:

• 1. Prepare pasta according to package directions.
• 2. Saute' mushrooms in olive oil with garlic. Add water and chicken bouillon cube and stir until dissolved. Add cream cheese stirring until melted. Add tomato sauce and stir in chopped tomatoes, basil, wine and cook over medium-low heat 5 minutes or until thoroughly heated.
• 3. Add mozzarella cheese and mix until melted. Pour over pasta. Top evenly with Parmesan cheese.
• 4. Enjoy!

TUSCAN PASTA WITH TOMATO-BASIL CREAM RECIPE - (4.6/5)

Steps:

• Prepare pasta according to package directions. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired. *1 (13 ounce) package three-cheese tortellini may be substituted. **1 (14.5 ounce) can petite diced tomatoes, fully drained, may be substituted.

CREAMY TUSCAN CHICKEN PASTA

Steps:

• Bring a large pan of salted water to a boil. Add the pasta and cook until al dente. Drain and toss with butter.
• Optional: For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening.
• Season with salt and pepper.
• Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
• When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan.
• Let chicken cool for a few minutes, then slice. Set aside.
• Add remaining tablespoon oil to pan. Add onions and cook until softened.
• Add red bell pepper and cook until almost softened.
• Add the garlic, sundried tomatoes, and Italian seasoning. Stir, and cook for about 1 minute.
• Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
• Add cream and bring to a simmer. Allow to simmer for 2 minutes. Add parmesan and cook until melted.
• When cheese is melted turn off the heat and stir in baby spinach.
• Salt and pepper to taste.
• Combine pasta, chicken, and sauce.
• Serve.

CREAMY BASIL & TOMATO PASTA

Steps:

• Combine first 4 ingredients. Let stand 30 min.
• Cook pasta in large saucepan as directed on package, omitting salt; drain. Place in large bowl.
• Add tomato mixture and pine nuts; mix lightly.

ONE POT ITALIAN SAUSAGE PASTA

Steps:

• To a large skillet at least 4-inches deep or large pot, add the sausage, 1 to 2 tablespoons olive oil if desired, and brown sausage over medium high heat. Crumble sausage as it cooks; do not drain.
• Add the garlic, optional oregano, stir, and cook for about 1 minute, or until fragrant; stir nearly constantly.
• Add the tomatoes, water, pasta, stir, cover the skillet with a lid, reduce the heat to medium low, and simmer for about 15 minutes, or until pasta is al dente and the water has incorporated. Stir once midway through cooking, paying attention to the pasta on the bottom of the skillet so it doesn't stick (this is why I recommend olive oil, even with sausage).
• Turn off the heat, add the sour cream, and stir to combine.
• Add the Parmesan cheese and stir to combine.
• Add the basil, pepper if desired (I didn't need to add salt), and stir to combine. Serve immediately.

TUSCAN PASTA WITH TOMATO BASIL CREAM

Steps:

• Cook Ravioli as instructed on package.
• Combine next four ingredients in separate pan.
• Cook over med-low heat until thoroughly heated.
• Top Ravioli with sauce.
• Top with Parmesan cheese.

CREAMY BASIL & TOMATO PASTA

Steps:

• Heat teaspoon of oil over medium-high heat.
• Add onion and sauté until starting to brown.
• Add garlic and sun-dried tomatoes; sauté 3 more minutes.
• Add tomatoes, pepper, and other herbs. Stir well, reduce heat, cover and simmer about 20 minutes.
• Meanwhile, cook pasta according to directions.
• Add cream cheese, milk, and parmesan to tomato pot and melt over low heat until cheeses are incorporated.
• Add chicken and drained pasta, and mix until blended.

CREAMY TOMATO AND BASIL PASTA

Steps:

• Prepare the pasta per package directions.
• Over medium high heat, melt the butter. Add the garlic and Italian seasoning. Flash cook the garlic, about 1 minute, and then add crushed tomatoes. Add heavy cream and bring to a simmer.
• Add shredded Parmesan cheese, salt, pepper, and garlic powder, then immediately reduce to low heat and stir continuously, until the cheese melts and the sauce is smooth. Then stir in the basil giving it 2-3 minutes to wilt.
• Remove from heat and toss pasta with the sauce. Garnish with additional parmesan and/or fresh basil. Enjoy!

CREAMY TOMATO BASIL PASTA

Steps:

• Boil a salted pot of water for the pasta and cook it al dente according to package directions.
• When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, make a quick roux by sprinkling the flour in and cook for about 1 minute, stirring fairly often.
• Add in the garlic, followed by the wine (or broth). Let it bubble until it's reduced by half (approx. 30 seconds to 1 minute).
• Whisk in the cream, Dijon mustard, and Italian seasoning until you've got a smooth sauce.
• Stir in the chopped tomatoes. Cook the sauce for another 5 minutes or until the sauce has thickened up a bit.
• Take the skillet off the heat and stir in the parmesan cheese and basil.
• Add the drained pasta to the skillet and toss until coated (I usually add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it's become a tad too thick). Serve immediately with more freshly grated parmesan if desired.