directions
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1
In a medium-sized saucepan or double boiler, com- bine the heavy cream, butter, and cheese
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2
Cook over a low heat until everything is melted and the sauce is velvety smooth, about 20 minutes
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3
Add the warmed marinara sauce, mix together
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4
For some added crunch, add a 16-ounce bag of frozen cauli- flower, broccoli, and carrot combination that has been thawed and blanched Toss with hot pasta
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5
Serves 4.
Tomato Cream Sauce
ingredients
- 1 cup heavy cream
- 1/2 stick butter
- 3 ounces soft processed Gruyere cheese
- 1 cup warmed marinara sauce (see recipe page 22)