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Creamy Tomato & Basil Linguine

After a week of brutal heat, we are awaiting Hurricane Earl to break the humidity.   

Our little household is all ready, just in case.  We’ve got the supplies and we brought in all the stuff from our patios.  Blackberry is charging and I’m about to tidy the house and get some laundry on. 

I’m sorta of excited for all the rain. :) 

Hubby and I have 4 whole days off.  No work until next Wednesday. It’s a much needed break.  We’ll have these few days and then another few towards the end of the month too.

A mini-celebration of our vacay ensued after work.  There was vino – a nice summery Rosé from a local winery.

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Domaine Du Grand Pré 2008 VerrazanoThis dry rose, named after the great Italian explorer, Giovanni da Verrazano, shows the same depth of character. Made from a special blend of our estate grown L’Acadie Blanc and Maréchal Foch grapes, the resulting wine is bursting and with delightful fruit flavours and a crisp pleasing finish.

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Domaine De Grand Pré has a really nice new website, you should definitely check it out:
http://www.grandprewines.ns.ca

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Supper pretty much went to hell when I realized the frozen shrimp that I bought today were BAD.  I thought they smelled funny when I first took them out but as I was cooking them it became very apparent.  :(

So we had a creamy shrimp dish sans shrimp.  I still really enjoyed it though!

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Creamy Tomato & Basil Linguine

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Ingredients:

  • 1/2 package linguine
  • 1 tsp olive oil
  • 1 tbsp butter
  • 1/2 c blend cream
  • 3 tbsp light cream cheese
  • 1/4 c parmesan cheese
  • 1 large tomato, chopped
  • 1/2 c fresh basil, chopped

Directions:

  1. Cook pasta according to directions, drain & then mix in olive oil to keep pasta from clumping together.
  2. In a large pan over medium heat, melt butter.
  3. Add cream to pan, using a whisk mix into the butter.
  4. Add cream cream & parmesan cheese to mixture, whisking until all clumps are gone and sauce is thick.
  5. Add tomatoes & basil to the pan, turn heat down to medium low and let simmer until tomatoes are cooked.
  6. Combine sauce & pasta.
  7. Top with a sprinkle of fresh parm, pepper & basil.

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At this point I’m unsure of the nutrition information but it’s really not that bad.   Approx 500-600 calories for a decent sized serving.

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I’m out, will check back in tomorrow and tell you all about Hurricane Earl! :)

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