Recipe of the Month – June 2014

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.