1 (20-oz.) package refrigerated four-cheese ravioli*
1 T olive oil
1 clove of garlic crushed or minced
1 14 ounce can petite diced tomatoes
1 (16-oz.) jar Classico Lite Alfredo sauce
3 tablespoons white wine
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese
1. Prepare pasta according to package directions.
2. While pasta water is getting hot, and pasta iss cooking put olive oil in a medium saucepan on low heat, add garlic and stir until fragrant. Add can of tomatoes and cook on low for 5 minutes.
3. Pour Alfredo sauce into a medium saucepan.
4. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired. Season with pepper and maybe a few red pepper flakes (optional- if you want to add a kick)!
** recipe adapted from Southern Living 2007 (they called for Sun dried Tomato Alfredo Sauce fresh tomatoes, and no garlic or oil .
Garnish: fresh basil strips
