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Ruth       3-29-2002 04:56 AM
Combine 1 cup of heavy cream with 1/2 cup of sour cream. Add some garlic powder, 1 T. green pepper corns, a little white wine, sea salt and cook slowly until mixture thickens slightly. I then add either tomato (4 T.) or basil (2 T.) bruschetta (Walden Farms). Pretty delicious. Be sure to cook the pasta more than the directions indicate. I usually triple cooking time.
Shurree       swhymer@hotmail.com 8-14-2002 11:23 AM
Thanks for the receipy, going to try it cold on salads. Should still be tasty. Your receipy has gone a long way all the way up the Great White North here in Edmonton Alberta Canada.
All the best.
sg       HealthQuest01@aol.com 1-23-2003 11:45 AM
Why is Ruths recipe for pasta sauce under a low-carb recipe solicitation?
Annie       trappedinmn@yahoo.com 3-10-2003 9:30 PM
SG: A posting for a low-carb pasta sauce is a good thing because there are some pretty good low-carb pastas on the market now. Darielle is the one I use. It has 10 carbs per serving, but I think it has the best texture. Pro-Slim noodles have 6.3 and Keto macaroni has 4. They're not quite the real thing, but they are great for a pasta craving.
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