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PastaTomato Velouté and Cantaloupe Parisian balls https://www.metro.ca/userfiles/image/recipes/Pates-veloute-tomate-cantaloup-parisenne-25.jpg PT15M PT15M PT30M
Cook pasta in 4 litres of bowling water added with salt and oil. Cook for 6 to 8 minutes; drain and set aside. In a saucepan, stir in butter, oil, cantaloupe, tomato sauce and chicken stock; bring to a boil for 2-3 minutes. Add cream and simmer 1 minute. Sprinkle with parmesan cheese. Serve with garlic bread.
6
900 g pasta: wagon wheel 2 Tbsp. (30 mL) butter 1/4 cup (60 mL) olive oil extra virgin 1 cantaloupe scooped in Parisian balls 14 oz (398 mL) tomato sauce 3 Tbsp. (45 mL) chicken broth 1/2 cup (125 mL) whipping cream 1/2 cup (125 mL) freshly grated Parmesan
PastaTomato Velouté and Cantaloupe Parisian balls

PastaTomato Velouté and Cantaloupe Parisian balls

Rate this recipe
2 Votes
6
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 900 g
    pasta: wagon wheel
    You might like:

    Coupon  (1)
    more savings

    Save $1 When you buy Irresistibles Pasta

    Expires on 01/03/2017
    metro-ca

    Flyer Deal  (1)
    BARILLA PASTA

    BARILLA PASTA

    2 for $3.00

    340 - 454 g SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    butter
  • 1/4 cup
    (60 mL)
    olive oil extra virgin
  • 1
    cantaloupe scooped in Parisian balls
    You might like:

    Flyer Deal  (1)
    JUMBO CANTALOUPES

    JUMBO CANTALOUPES

    $2.99 ea.

    PRODUCT OF GUATEMALA OR HONDURAS, No. 1 GRADE PM26-I01

  • 14 oz
    (398 mL)
    tomato sauce
  • 3 Tbsp.
    (45 mL)
    chicken broth
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    Flyer Deal  (1)
    SAVE UP TO $4.87 ON 3
    CAMPBELL'S CHUNKY SOUP

    CAMPBELL'S CHUNKY SOUP

    3 for $5.00

    540 ml or BROTH 900 ml SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    whipping cream
  • 1/2 cup
    (125 mL)
    freshly grated Parmesan
Imprimer ma sélection

Preparation

Cook pasta in 4 litres of bowling water added with salt and oil.

Cook for 6 to 8 minutes; drain and set aside.

In a saucepan, stir in butter, oil, cantaloupe, tomato sauce and chicken stock; bring to a boil for 2-3 minutes.

Add cream and simmer 1 minute.

Sprinkle with parmesan cheese.

Serve with garlic bread.

Source : Kraft

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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