A Taste of Pennsylvania Cookbook
A Taste of Pennsylvania Cookbook
A Taste of Pennsylvania Cookbook
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WEIS DAYButternut ParmesanPasta Toss1 lb. Weis Qualitythin spaghetti1⁄3 cup Weis Quality sourcream1 cup grated Weis QualityParmesan Cheese2 (16 oz.) jars <strong>of</strong> Weis FiveStar Butternut SquashPasta Sauce1⁄8 tsp. grated or groundnutmeg (optional)Fresh parsley sprig forgarnishpresented by David TaddeiExecutive Assistant Chef, DelGrossoPrep Time: 30 minutesYields: 6 servingsCook spaghetti according to packagedirections.While pasta is cooking, heat Weis FiveStar Butternut Squash Pasta Sauce overmedium heat until heated through, stirringoccasionally.Add sour cream, Parmesan cheese andnutmeg (if desired) to sauce and stirthoroughly until well blended.After draining the cooked pasta, pour sauceover pasta and mix until well coated.Top with fresh parsley to garnish and serve.DAIRYSPOT.COM HEALTHY TIPCheese is nutrient-packed. Though itprovides only 5% <strong>of</strong> the calories in theU.S. diet, it <strong>of</strong>fers these nutrients: 28WINE PAIRING Red Shale Ridge Vidal