750 ml - 1 L SELECTED VARIETIES
900 ml SELECTED VARIETIES
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.
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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