| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Cheese, Pasta, Sauces, Sun-dried, Wrv | 6 | Servings |
INGREDIENTS
| Waldine Van Geffen | ||
| VGHC42A | ||
| 1 | lb | Fettuccine, cook al dente |
| drain | ||
| 8 | oz | Oil-pk sun-dried tomatoes |
| cut into slivers | ||
| lengthwise | ||
| reserve oil | ||
| 1/3 | c | Olive oil drained from dried |
| tomatoes | ||
| 1 | c | Pitted black olives, halve |
| 1 | c | Basil leaves, pk loosely or |
| 2 | T | Dried basil |
| 1 | T | Lemon peel, grated |
| 2 | Garlic, minced | |
| 1/4 | t | Ground black pepper |
| 3/4 | lb | Moizzarella cheese, shred or |
| Swiss or Jack |
INSTRUCTIONS
Combine all ingredients except pasta. Toss sauce with pasta and serve at once. Source: The Sonoma Dried Tomato Cookbook (wrv) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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