Pasta with Parsley and Sun-dried Tomato Cream Sauce

by Jenn on April 17, 2009

in Dips and Sauces,Gluten Free,Pastas and Grains,Vegetarian


This was a 15 min “throw-together” dish, and made a very easy yet tasty dinner.  I used up some leftover morel cream sauce from my ravioli dish I made last weekend, and some parsley that really needed using soon.  I recently read that the average American household throws away over a POUND of food a day, and that isn’t counting scraps etc.  That is just wasted ready to eat food!  I am amazed and shocked.  Eating responsibly, as I think many of us strive to do, means trying to not throw away a pound of food a day.  So this is my dish to use up food and not throw things away :)

I wrote the recipe as if you didn’t have half a cup of cream sauce leftover from making ravioli, but were making this on its own.

{ 6 comments… read them below or add one }

Mary Ellen April 17, 2009 at 3:00 am

Looks delicious – definitely doesn’t look like something you just threw together in 15 min. Nice job.


brannyboilsover April 17, 2009 at 10:33 am

Jenn — this looks great.


lo April 18, 2009 at 6:08 am

I’m loving recipes that feature parsley. I think it’s highly underrated as herbs go… so much flavor! This looks like a great combo. Way to throw together such a gorgeous feast! (LOVE it when that happens)


Jerri April 18, 2009 at 6:00 pm

this looks gorgeous! not sure i could get the carnivore hubby to eat it, but it would be a great lunch for a few days for me.


joelen April 20, 2009 at 3:26 pm

the simplest recipes often are the best and this looks like no exception!


gaga April 27, 2009 at 4:48 am

I love sun dried tomatoes. This looks fantastic.


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