Recipe: Yummy Tuscan Pasta with Tomato Basil Cream

Tuscan Pasta with Tomato Basil Cream. This elegant pasta dinner will have your family thinking you worked in the kitchen all day long. The secret, though, is refrigerated ravioli and jarred alfredo sauce that's heated with white wine, chopped fresh tomatoes, and fresh basil. Top with grated Parmesan cheese for a tasty finishing touch.

They're even better in a rich cream sauce. This creamy chicken and spinach pasta recipe is deeeeeelicious, comes together fast, and isn't. How to Make Tuscan Pasta With Tomato-Basil Cream. You can cook Tuscan Pasta with Tomato Basil Cream using 6 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Tuscan Pasta with Tomato Basil Cream

Prepare 1 packages of refrigerated cheese ravioli (20oz).
It's 16 oz of sun dried tomato Alfredo sauce.
You need 2 tbsp of White wine.
It's 2 medium of tomatoes chopped (or 1 can diced tomatoes).
It's 1/2 cup of fresh basil.
Prepare 1/3 cup of grated Parmesan Cheese.

Saute' mushrooms in olive oil with garlic. Add water and chicken bouillon cube and stir until dissolved. View top rated Tuscan pasta with tomato basil cream recipes with ratings and reviews. This Tomato Basil Cream Ravioli is creamy and flavorful and considering how easy it is to make, you will definitely want it in your regular dinner rotation. · This creamy Tuscan pasta sauce is really delicious.

Tuscan Pasta with Tomato Basil Cream step by step

Prepare pasta according to directions (can also sub tortellini if you wish).
Pour Alfredo sauce in saucepan. Pour wine into sauce jar, cover tightly and shake. Stir wine mixture, tomatoes and basil into pan with sauce..
Cook over medium/low heat about 5 minutes or until heated through. Toss with pasta and sprinkle with the Parmesan Cheese..

Angel hair pasta is tossed with tomato sauce that's been gently simmered with half and half, garlic and spices. In a large saucepan combine pasta sauce, half and half, garlic, salt, pepper, nutmeg and basil. With garlic, basil, and canned tomatoes, this slow-simmered pasta sauce is an Italian classic. If you have ripe, fresh tomatoes, this recipe is even better. He is the coauthor of Diary of a Tuscan Chef and.