Recipe Courtesy of Ron and Elise Lee
Ingredients:
1 box penne pasta boiled
1 bell pepper diced
1 small onion diced
6 garlic cloves, roughly chopped
Salt and freshly ground pepper
1 package cherry tomatoes (rinsed)
4 tbsps butter
1 cup Dip Me Creole Herb Sour Cream Dip
1 cup parmesan cheese, finely grated
1 bell pepper diced
1 small onion diced
6 garlic cloves, roughly chopped
Salt and freshly ground pepper
1 package cherry tomatoes (rinsed)
4 tbsps butter
1 cup Dip Me Creole Herb Sour Cream Dip
1 cup parmesan cheese, finely grated
Directions:
-Boil penne pasta until al dente. Drain in a colander and rinse with cold water until cool to the touch.
-Melt butter in same pot used for pasta, add onion, garlic and bell pepper, saute' on medium high for 5 minutes until onions are opaque.
-Toss in cherry tomatoes and a pinch of salt and pepper. Cook for 2 minutes.
-Turn heat to medium low. Add Dip Me Creole Herb Sour Cream Dip and parmesan cheese. Stir for 2 minutes.
-Add cooked pasta to pot and stir with spatula until combined. Remove from heat.
-Melt butter in same pot used for pasta, add onion, garlic and bell pepper, saute' on medium high for 5 minutes until onions are opaque.
-Toss in cherry tomatoes and a pinch of salt and pepper. Cook for 2 minutes.
-Turn heat to medium low. Add Dip Me Creole Herb Sour Cream Dip and parmesan cheese. Stir for 2 minutes.
-Add cooked pasta to pot and stir with spatula until combined. Remove from heat.