Sunday, March 21, 2010
Penne Pasta with Sun-dried Tomato Cream Sauce
2 cups (8 oz.) dry penne pasta
8 sun-dried tomatoes, chopped (about 1/3 cup)
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain
Combine evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan.Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat.
Add pasta & sun-dried tomatoes to cheese sauce; stir until combined.
I added shredded chicken and some spices to it to give it a kick. I also made mine with fat free evaporated milk and Weight Watchers cheese to make it even lower in calories & fat. It was yummy! Everyone loved it and next time we will make it with shrimp and crab!