Tuscan Pasta With Tomato Basil Cream

Need to get dinner on the table super quick?

How about in under 20 minutes?  Sounds great huh?

Well I have the dish for you. Everyone loves pasta.  This dish is simple, yet elegant, and good enough for company.  The best part is that you can have this dish on that table in under 20 minutes.  The secret is taking some help from refrigerated pasta, and jarred sauce, and zipping it up a bit with some wine and fresh ingredients.  

I discovered this recipe from Southern Living one day and turned to it (gladly) one night when my work was trying to kill me and I pulled a really late night.  Who wants to cook when you're tired?  So this recipe fit the bill.  To round it out serve it with a wonderful mixed green salad and some crusty bread.  Or, if you are like me, just eat it alone while standing in the kitchen!  

So make sure to give this a try...it's a dish that tastes fabulous, and the kids and hubbies will love it.  All in under 20 minutes!

Can't get much easier than this!

Kitchen Tip:  Ravioli is a perfect item to keep on hand in the freezer.  Freeze raw pasta in the package it came in or transfer it to a freezer bag.  No need to thaw, just pop in boiling water and you are ready for dinner!

Tuscan Pasta With Tomato Basil Cream

adapted from Southern Living

serves 4

1 (20-oz.) package refrigerated spinach and cheese ravioli

1 (16-oz.) jar sun-dried tomato Alfredo sauce

2 tablespoons white wine

2 medium fresh tomatoes, seeded and chopped

2 T chopped fresh basil

2 T 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 basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with  grated Parmesan cheese. Garnish with basil if desired.