Wednesday, August 25, 2010

Pasta with Tomato Cream Sauce

I based this recipe on “Creamy Pasta with Chard and Tomatoes” from the Joy of Cooking: 75th Anniversary Edition. I made their version a few weeks ago and it was delicious, but I didn’t have chard this week so I made a variation based on the ingredients in my CSA box. As usual, items from the CSA are in bold.


1 T olive oil
2 shallots, peeled and chopped
2 cloves of garlic, peeled and minced
1 pound green beans, snapped into bite size pieces
2 large tomatoes, chopped
1/8 c. basil, shredded
1 c. heavy cream

Sauté garlic, shallots, and green beans in olive oil until shallots are soft and green beans have softened a little. Add tomatoes and basil and cook for about five minutes more. Pour heavy cream over all. Cook until cream bubbles and sauce thickens a little (2-4 minutes). Serve over pasta.

The recipe made about four servings. And I recommend having some bread on hand, as you’ll want to use it to soak up the sauce that pools at the bottom of the bowl. Trust me.

And as you can see, all the ingredients except the olive oil, cream, and pasta were from the CSA. These were all organic brands. A very green meal!

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