- This topic has 1 reply, 1 voice, and was last updated September 14, 2014 at 11:58 am by .
- September 14, 2014 at 11:58 am #346358
This is a wonderful one pot pasta dish that I adapted from a old pampered chef recipe.
4 cloves minced garlic
1 jar (7 oz or 210 mL) sun-dried tomatoes in oil, drained with 1-2 Tbs Reserved Liquid, chop the tomatoes into chunks
3 cans (14.5 oz each) vegetable broth (5 1/4 cups/1.25 L)
1 lb uncooked penne pasta
2 cups fresh broccoli florets
2 medium carrots, peeled & julienned
4 oz (125 g) reduced-fat cream cheese (Neufchâtel)
1/2 tsp coarsely ground black pepper
1/2 tsp salt
Grated fresh Parmesan cheese and snipped fresh basil leaves (optional)
Pour About a tablespoon of oil from the tomatoes into a deep skillet and saute the garlic for 2 minutes.
Add Broth and uncooked pasta, cover, increase heat to medium and cook about 8 minutes (or until pasta is tender-firm), stirring occasionally.
Add all remaining ingredients, stir together, reduce heat and simmer 4 minutes. Stir well to combine all ingredients into a smooth, creamy penne dish.
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