The good news is that since I started my summer running regime, I have had more quiet time than usual to mull over life and all the things that I want to write about. The bad news is that I can’t write while I run, so all of my thoughts and ideas have been relegated to a messy list in a pile of messy lists.
So, instead, I am going to post a recipe I found on my Betty Crocker app, which has been an awesome pick-me-up to my meal planning. It was surprisingly tasty, and I even got to use some fresh basil from our little garden out back – double bonus!
Ingredients:
- 4 oz uncooked angel hair pasta
- 18-25 slices baguette or French bread, about 1/4 inch thick
- 2 tbsp butter, melted
- 3/4 cup shredded swiss cheese
- 2 tbsp chopped fresh basil leaves
- 1 jar or 10 oz. homemade Alfredo sauce
- 3 medium plum (Roma) tomatoes, chopped
- 2 medium green onions, sliced
- 1 tbsp grated Parmesan cheese
Directions:
- Heat oven to 400 degrees F. Cook and drain pasta as directed on package.
- Meanwhile, brush bread with butter. In 9-inch glass pie plate, line bottom and side with bread, butter sides up and slightly overlapping slices. Bake about 10 minutes or until light brown.
- Meanwhile, in large bowl, mix Swiss cheese, 1 tbsp of basil and Alfredo sauce.
- Reduce oven temperature to 350 degrees F. Add pasta to sauce mixture; toss to mix thoroughly. Spoon into baked crust. Sprinkle with tomatoes, onions and Parmesan cheese.
- Bake 15 – 20 minutes or until hot. Let stand 5 minutes before cutting. Sprinkle with remaining 1 tbsp basil.
- Enjoy!
