Creamy One Pot Pasta

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 4 large garlic cloves, peeled
• 1 (7 ounce) jar sun-dried tomatoes packed in oil, undrained
• 3 (14 1/2 ounce) cans chicken broth (5 1/4 cups)
• 1 lb uncooked penne pasta
• 1 head broccoli (2 cups small florets)
• 2 medium carrots, peeled
• 4 ounces reduced-fat cream cheese (neufchãƒæ’ tel)
• 1/4 teaspoon salt
• 1/2 teaspoon fresh coarse ground black pepper
• 1/4 cup grated fresh parmesan cheese
• snipped fresh basil (optional)

Recipe

• 1 thinly slice garlic using color coated paring knife. place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) stockpot.
• 2 cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.
• 3 remove from heat; add broth. return to burner; increase heat to high.
• 4 cover and bring to a boil. stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using mega scraper.
• 5 meanwhile, cut broccoli into small florets; place into classic batter bowl. cut carrots in half lengthwise; thinly slice crosswise on a bias using santoku knife.
• 6 drain sun-dried tomatoes; pat dry with a paper towel. slice tomatoes into thin strips. add carrots and tomatoes to batter bowl.
• 7 cut cream cheese into cubes. add vegetables, cream cheese, salt and black pepper to stockpot.
• 8 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.
• 9 serve immediately in simple additions dots large round bowl.
• 10 if desired, top with grated fresh parmesan cheese and snipped fresh basil.