Prep 10 mins
Cook 20 mins
From the BettyCrocker.com website, for ZWT 6. You know, I've seen several Speatzle recipes and not one of them came with a sauce. I might try this after ZWR is over.
- 4.92 ml olives or 4.92 ml vegetable oil
- 4 roma, tomatoes, cut into fourths and sliced (plum, 2 cups)
- 2 garlic cloves, finely chopped
- 29.58 ml chopped fresh chives
- 14.79 ml chopped fresh basil leaves or 4.92 ml dried basil leaves
- 59.14 ml sour cream
- 29.58 ml mayonnaise or 29.58 ml salad dressing
- 340.19 g packagefrozen cooked spaetzle noodles (4 cups)
- Heat oil in 10-inch nonstick skillet over medium heat. Cook tomatoes and garlic in oil 5 to 7 minutes, stirring occasionally, until tomatoes are tender; reduce heat to low.
- Stir in chives, basil, sour cream and mayonnaise. Cook 2 to 3 minutes, stirring occasionally, until sauce is hot.
- Meanwhile, heat spaetzle as directed on package. Add hot spaetzle to skillet; toss to coat with sauce.
This smelled divine while cooking and tasted equally good. I had fresh chives from the garden and also used fresh basil leaf. The combination of the sour cream and mayonnaise was unique and really added to the depth of flavor. I couldn't find frozen spaetzle, so I used a 12-oz. package of dried spaetzle. This was a wonderful accompaniment to my German dinner. Thanks for sharing this. Made for ZWT6.