ROTINI WITH FRESH TOMATOES, BASIL, AND PARMESAN
4 SERVINGS 2 SERVINGS
1 lb. 1/4 pound Rotini (corkscrew shape or any tubular pasta
4 Tbl. 1 Tbl. Vegetable oil or margarine
8 2 Scallions (green onions), chopped
8 2 Tomatoes, coarsely chopped
6 cloves 1 1/2 cloves Garlic, minced (depending on how large cloves are, adjust recipe)
OPTIONAL:
2 cup 1/2 cup Strips or cubes cooked ham, turkey, or chicken (about 5 oz. for 4 servings 2 1/2 oz. for 2 servings
2 cup 1/2 cup Coarsely chopped fresh parsley
1/2 cup 2 Tbl. Coarsely chopped fresh basil or (class 2 Tbl. +2 tsp. dried ?for 2 servings use 2 tsp dried)
1 cup 1/4 cup Grated Parmesan cheese
To taste To taste Salt
To taste To taste Pepper
In large pot of boiling water, cook pasta until al dente (tender but firm); drain. If sauce isn't ready, rinse pasta under warm water for a few seconds to prevent it sticking together (after cooking is complete).)
Meanwhile in a large heavy saucepan or Dutch oven, heat oil over high heat. Add onion, tomatoes, and garlic; cook, stirring for 2 to 3 minutes or until tomatoes are just heated through but still hold their shape.
Stir in rotini, ham (if using), parsley, basil, and Parmesan. Reduce heat to medium; cook, stirring gently, for about 2 minutes or until heated through.
Season with salt and pepper to taste.
Yield: 4 servings Alternate: 2 servings
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