Cream Cheese Basil Linguini

• 3 c. fresh tomatoes, peeled, seeded and chopped (I have yellow and red so use half of each for a pretty dish)
• 8 oz. pkg. cream cheese, cubed
• 3/4 c. olive oil
• 1 Tbsp. wine vinegar
• 2 tsp. crushed basil (In summer I have fresh from herb garden and use 4 to 5 tsp. chopped up)
• 2 to 4 tsp. fresh Italian parsley
• 2 garlic cloves, minced
• salt and pepper (if desired)
• 1 lb. linguini (we prefer capellini)

1. In four-quart bowl, combine tomatoes, cream cheese, oil, vinegar and seasonings.
2. Mix lightly.
3. Cover and marinate at room temperature for at least 2 hours.
4. Cook pasta as directed on package; al dente is best.
5. Drain.
6. Add pasta to marinated mixture and toss lightly.
7. Top with grated Parmesan cheese.
8. Makes 6 servings.

fresh tomatoes, cream cheese, olive oil, wine vinegar, basil, fresh italian parsley, garlic, salt, linguini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22890 (may not work)