Spinach Tortillini Salad
Just mix' em all together, and vary the garlic to taste. This dish is
better if it sits in the icebox for a day and lets the garlic blend
in, so this is a great "ahead of time" recipe. One thing to be aware
of is that the pasta continues to draw moisture out of the sour cream,
so keep turning it with a wooden spoon every once in a while and add
some cream to keep the consistency light.
- 20 Oz. Green Spinach Tortillini with Ricotta cheese filling
- 1 pint sour cream
- 1 cucumber, peeled, seeded, and chopped
- 2 tablespoons crushed garlic
From: Michael Rivero firstname.lastname@example.org via Veggies Unite!
back to the Cucumber Recipe File!