Ingredients
Yield: 8 to 10
2/3 c. sun-dried tomatoes
3–4 garlic cloves
8 oz. cream cheese, softened
1/2 tsp. dried oregano leaves, crushed
1/4 c. butter
1/4 c. sour cream
1 lb. fettuccine, cooked and drained
1/4 c. olive oil
Salt and pepper
2 tbsp. chopped fresh parsley
Preparation
