Spaetzle in Herbed Tomato Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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You know, I've seen several Speatzle recipes and not one of them came with a sauce. I might try this after ZWR is over. Ingredients:
1 teaspoon olives or 1 teaspoon vegetable oil |
4 roma, tomatoes, cut into fourths and sliced (plum, 2 cups) |
2 garlic cloves, finely chopped |
2 tablespoons chopped fresh chives |
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves |
1/4 cup sour cream |
2 tablespoons mayonnaise or 2 tablespoons salad dressing |
1 (12 ounce) package frozen cooked spaetzle noodles (4 cups) |
Directions:
1. Heat oil in 10-inch nonstick skillet over medium heat. Cook tomatoes and garlic in oil 5 to 7 minutes, stirring occasionally, until tomatoes are tender; reduce heat to low.
2. Stir in chives, basil, sour cream and mayonnaise. Cook 2 to 3 minutes, stirring occasionally, until sauce is hot.
3. Meanwhile, heat spaetzle as directed on package. Add hot spaetzle to skillet; toss to coat with sauce.
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