Recipe of the Month
Fresh from the Garden Tomato Pasta (4-Servings)
4 cups rotini pasta, uncooked
2 cloves garlic, minced
1 medium onion, chopped
1/4 cup Balsamic vinaigrette dressing
3 cups coarsely chopped tomatoes
1/2 cup chopped fresh basil
1/2 cup grated parmesan cheese
Prepare pasta as directed on package; drain and keep warm.
Cook garlic and onion in Balsamic vinaigrette dressing in large skillet (or cooking pot) until softened.
Add tomatoes; cook an additional 2 minutes.
Toss with pasta and remaining ingredients.
Serve with French or Sourdough bread.