Creamy One-Pot Pasta
This one-pot wonder combines slivered garlic and fresh vegetables for a light pasta dish your family will be sure to request again.
- 4 garlic cloves, peeled
- 1 jar (7 oz or 210 mL) sun-dried tomatoes in oil, undrained
- 3 cans (14.5 oz each) vegetable broth (5 1/4 cups/1.25 L)
- 1 lb (450 g) uncooked penne pasta
- 1 head broccoli (2 cups/500 mL small florets)
- 2 medium carrots, peeled
- 4 oz (125 g) reduced-fat cream cheese (Neufchâtel)
- 1/2 tsp (2 mL) coarsely ground black pepper
- 1/4 tsp (1 mL) salt
- Grated fresh Parmesan cheese and snipped fresh basil leaves (optional)
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.
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.
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.
- servings of 6
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)
For an interesting flavor twist, omit black pepper, salt, Parmesan cheese and basil. Add 1 tbsp (15 mL) Moroccan Rub or Greek Rub.
For a heartier version of this recipe, add grilled turkey, Italian sausage or sliced grilled chicken breasts to pasta.
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.