1. Slice garlic using Garlic Slicer. Place garlic and 1 tbsp (15 mL) oil from sun-dried tomatoes into (8-qt./7.6-L) Stockpot; cook over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return Stockpot to burner; increase heat to high. Cover and bring to a boil. Add pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper.
2. Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias. Drain tomatoes; pat dry and slice into thin strips.
3. Cut cream cheese into cubes. Add vegetables, cream cheese, black pepper and salt to pasta; stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. If desired, top with Parmesan cheese and basil.

Yield: 6 servings

Nutrients per serving: Calories 410, Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 66 g, Protein 15 g, Sodium 1090 mg, Fiber 5 g

U.S. Diabetic exchanges per serving: 3 1/2 starch, 2 vegetable, 2 fat (3 1/2 carb)

Cook's Tips: For an interesting flavor twist, omit black pepper, salt, Parmesan cheese and basil. Add 1 tbsp (15 mL) Moroccan Rub or Greek Rub.

Don't throw away remaining oil from the jar of sun-dried tomatoes. Reserve it to make salad dressing or pesto.

If desired, 2 cups (500 mL) halved cherry tomatoes can be substituted for the sun-dried tomatoes.