Tonight's recipe was based on a recipe that Jen found, but we tweaked it to be our own dish. Using the basil, zucchini, and yellow squash all from our garden, we made this easy pasta dish and it was great. The last meal lacked not only taste (that was not cream of mushroom) but also color (as I commented the picture looked like vomit). So the meal tasted great and extremely colorful. Anna helped tear the basil. She loved the meal as well.
Directions:
Cook 3 cups of pasta (we used heart pasta)
Meanwhile, Saute the veggies with 2 Tbs Zesty Italian salad dressing, basil, and oregano. When the veggies are ready, add 1 cup of chicken stock and 8 oz of cream cheese. Stir the pasta into the veggies. If it is too runny, add some parmesan cheese.
It is pretty easy and really good. I give it an A-.
Directions:
Cook 3 cups of pasta (we used heart pasta)
Meanwhile, Saute the veggies with 2 Tbs Zesty Italian salad dressing, basil, and oregano. When the veggies are ready, add 1 cup of chicken stock and 8 oz of cream cheese. Stir the pasta into the veggies. If it is too runny, add some parmesan cheese.
It is pretty easy and really good. I give it an A-.
Anna with her basil
Emily and Lucy
Sarah and Anna (of course)
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