RainForest Cafe Restaurant Recipe
Makes 1 large serving
10 ounces linguine, uncooked
1 tablespoon olive oil
1 tablespoon chopped garlic
2 tablespoons chopped sun-dried tomatoes
2 tablespoons butter
4 tablespoons white wine
2 tablespoons toasted pine nuts
2 tablespoons shredded Parmesan cheese
2 tablespoons chopped fresh basil
Cook pasta according to package directions; drain and keep warm.
To Make Wine Sauce: In saute pan, heat 1 tablespoon olive oil, garlic and sun-dried tomatoes over medium heat. Saute until garlic begins to brown. Add butter; melt. Add white wine and cook until reduced by half.
To Assemble: Add well drained pasta to sauce in saute pan. Continue to saute over low heat until pasta is well coated with wine sauce. Add pine nuts. Toss.
To Serve: Place the pasta in serving dish, sprinkle with Parmesan and basil. Serve warm.
Chicken Variation: In saute pan, heat 2 tablespoons olive oil. Cook 4 ounces boneless chicken, cubed completely. Adding with garlic and sun-dried tomatoes when preparing the recipe above.