This quick Sundried Tomato and Basil Pasta is a delicious entrée any time of year. Sautéed, sliced mushrooms, julienned prosciutto, half and half, oil-packed sundried tomatoes, fresh basil and Parmesan cheese coat strands of thick fettuccine in this luscious and colorful combination.
While I love the taste of sundried tomatoes, feel free to substitute diced fresh tomatoes during the summer, when tomatoes are at their peek and the basil bushes are two feet high. Add some crusty bread and a tossed salad for a quick, yet satisfying meal.
While sauce reduces, cook fettuccine in the salted water according to package directions. Drain and add to the skillet with the sauce, tossing gently to coat well. Add reserved tomatoes, basil, Parmesan and black pepper to taste and toss again. Serve immediately.
Makes 4 servings.