As I grow older I become more focused on the quickest way to getting a tasty dinner on the table without going for greasy, cold, take out burgers. It’s become even more important since I’ve gone back to work part-time and I’m also picking Eric up from school three days a week. I’m dealing with rush hour traffic on two freeways trying to get from southwest suburbs of Detroit to northeast suburbs and not walking through the door until 5:30 p.m. or 6:00 p.m., I don’t want to spend a lot of time hanging out over the stove.
Now that Walt is taking sandwiches to work instead of leftovers, I have eliminated the need to cook at least one day a week, sometimes two. Another day or two we use the crock pot so dinner is ready as soon as I walk through the door. We generally go out to dinner one day a week so that leaves me with 3-4 days that I actually have to plan meals that I prepare when I get home. It’s not always easy to come up with meals that I can make quickly and still be tasty when reheated for Walt as he walks through the door a few hours later.
This recipe is quick, easy and tasty. It started with a bag of ravioli, a jar of Alfredo sauce, a splash of wine, a little basil and parmesan. What made it perfect? The fresh chopped up tomatoes right out of our garden. Try it….you’ll love it too!
TUSCAN PASTA WITH TOMATO-BASIL CREAM
What You’ll Need:
1 (20-oz.) package refrigerated four-cheese ravioli*
1 (16-oz.) jar sun-dried tomato Alfredo sauce
2 tablespoons white wine
2 medium-size fresh tomatoes, chopped**
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese
Garnish: fresh basil strips
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.