Thinly slice sun-dried tomatoes and place in small bowl.
Pour boiling water over tomatoes and let stand for 30 minutes and then drain well.
Spray a large non-stick skillet with cooking spray and heat over med-high heat until hot.
Add shrimp and green onions; saute 5 minutes or until shrimp are almost done.
Add the remaining ingredients from wine to garlic.
Cook 1 minute or until throughly heated.
Remove from heat and toss in cooked linguine.
Mix well.
Sprinkle each serving with Parmesan cheese.
Cook pasta in large pot of boiling, salted water with splash of oil. Boil 12 minutes, or according to directions on package. Drain well and allow to cool.
Place pasta in bowl and add tomatoes, olives, mozzarella and chopped sun-dried tomatoes.
To make dressing: Combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in food processor until almost smooth.
Pour dressing over pasta, sprinkle with Parmesan and basil and toss well.
n a large bowl. Add sun-dried tomatoes and soak for 5 minutes
Remove mushroom stems and wipe down with a damp cloth.
Place on heated grill with gill-side down and grill for 10 minutes.
Flip and grill for an additional 10 minutes.
Place sun-dried tomatoes on the gill-side of the mushroom.
Top with cheese and let grill until cheese is melty, about 2-3 minutes.
At the same time, toast hamburger buns on grill, flipping once. They should be done about the same time as the melting cheese.
Place one mushroom on each bun and top with basil before enjoying!
ooked through. Season. Mix the sun-dried tomatoes and chicken into the spinach
f the stock mixture, the sun-dried tomatoes, parsley, and marjoram; cook, stirring
blender, puree the garlic, sun-dried tomatoes, and the pizza sauce.
alnuts, one-fourth of the sun-dried tomatoes,and one-fourth of the
Bring pasta later to boil.
In a medium nonstick skillet, saute garlic 1 to 2 minutes in olive oil and sun-dried tomatoes.
Pour cooked pasta into skillet; add garlic and sun-dried tomatoes, black pepper and Parmesan cheese.
Toss to combine.
Serve immediately on warm plate.
Add extra cheese.
Cut chicken into 3-inch strips.
Saute onion and garlic in 2 tablespoons olive oil until wilted.
Add chicken and brown, stirring frequently.
Add basil and sun-dried tomatoes to skillet and saute for 2 minutes.
Cook pasta according to package.
Toss hot pasta and sauce together in serving bowl; add extra oil from tomatoes.
Add salt and pepper to taste.
Serves 4.
ow heat cook the diced sun-dried tomatoes and red pepper for 3
Prepare and put aside in small dishes.
Cut chicken into 1/2-inch cubes.
Take seeds out of plum tomatoes; cut into small pieces.
Slice mushrooms.
Boil sun-dried tomatoes for 2 minutes; drain and chop them.
Place oil in saute pan.
When oil is hot, add chicken cubes and stir until cooked.
Add plum tomatoes, sun-dried tomatoes and rest of ingredients.
Cook until all is done (about 1/2 hour).
Cook the spaghetti; drain and mix.
Add lots of grated cheese.
oil for pasta.
Drain sun-dried tomatoes, reserving oil.
Heat a
Add 1 tablespoons of oil reserved from tomatoes to a nonstick skillet over medium high heat.
Add shrimp and green onions, saute 5 minutes or until shrimp are done.
Add sun-dried tomatoes, wine, and next 7 ingredients (wine through garlic).
Cook 1 minute or until thoroughly heated.
Remove from heat, add cooked pasta toss well.
Top with freshly grated Parmesan cheese.
f the oil from the sun-dried tomatoes in a heavy large skillet
Place sun dried tomatoes in a small bowl and
minute.
Add the sun-dried tomatoes, spinach, salt, pepper, and thyme
and the oil from the sun-dried tomatoes. Toss to coat well. (Time
Heat oil in a skillet over medium high heat.
Saute garlic until lightly browned.
Add chicken; saute for 3 minutes, then push chicken to sides of pan.
Add broccoli; saute until crisp and tender.
Add sun-dried tomatoes, crushed tomatoes, basil, red pepper, white wine and chicken broth; saute for 3 minutes.
Add butter.
Cover, lower heat and simmer for 5 minutes.
Remove from heat; add cooked pasta and toss lightly.
Sprinkle with
Parmesan and serve immediately.
Cook pasta according to directions. Closer to the end of the pasta cooking, heat oil in pan and add garlic. Saute for about 1 minute. Reduce heat to medium-low. Do not brown garlic. Combine sun dried tomatoes, basil, pepper flakes, salt and cheese for about 1 to 2 minutes.
Pour oil mixture over pasta and mix. Serve with additional shredded Asiago cheese on top.
For additional flavour you can add Kalamata olives (pitted) to the pan and saute with sun dried tomatoe mixture.