Three Cheese Tortellini Pasta in a Light Chardonnay Butter Sauce with Hearts of Palm and Artichoke Hearts, Sweet Peppers, Mushrooms, and Sundried Tomato
Eggplant Pomodorov
Lightly Breaded and Pan Fried Eggplant with Served over Fusilli Pasta Spirals tossed with Parmesan in a Creamy Tomato and Basil Vodka Sauce