| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Onion;, chopped |
| 1 |
tb |
Olive oil |
| 2 |
cn |
(14 1/2oz.) diced tomatoes |
| 1 |
pk |
Frozen peas;, thawed |
| 1/4 |
c |
Packed basil leaves;, chopped |
| 1/4 |
c |
Heavy cream |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Crushed red pepper |
| 1 |
lb |
Penne or other pasta |
INSTRUCTIONS
SAUCE
PASTA
Cook onion olive oil over medium heat until tender. Add tomatoes, peas,
basil leaves, cream, salt and red peppers. Heat. Typed by Ethel Snyder
<essie49@juno.com> Date August 17, 1997
Recipe by: Good Housekeeping magazine -- March 1996 Posted to MC-Recipe
Digest V1 #746 by essie49@juno.com (Ethel R Snyder) on Aug 17, 1997
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”