| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Sun-dried, Pasta, Cheese, Sauces, 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 |
tb |
Dried basil |
| 1 |
tb |
Lemon peel; grated |
| 2 |
cl |
Garlic; minced |
| 1/4 |
ts |
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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