Week 27: Recipe #4--Penne Pasta with Sun-dried Tomato Cream Sauce

This pasta dish comes from a website called Very Best Baking (see link below).  I love having pasta at least once a week, preferably without meat.  This recipe was pretty tasty, but you definitely want to serve it right away, and eat it just as quickly.  With two little ones to get plates ready for, by the time I ate mine it was already a bit cold, and the consistency was probably not what it should have been if it would have been the right temperature.  Still good, though.  I'm looking forward to heating it up for lunch.  I served this with a green salad and green beans.  Makes 7 servings (1/2 c. each).

Photo from www.verybestbaking.com

You'll Need:

• 2 c. (8 oz.) dry penne pasta
• 8 sun-dried tomatoes, chopped (about 1/3 cup)
• 1 can (12 oz.) NESTLE CARNATION evaporated lowfat 2% milk
• 2 c. (8 oz. pkg.) shredded Italian-style four-cheese blend
• 1 tsp. dried basil
• 1/4 tsp. garlic powder
• 1/4 tsp. ground black pepper

Preparation:

1. Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
2. Meanwhile, 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.
3. Add pasta and sun-dried tomatoes to cheese sauce; stir until combined.

Recipe and link:  http://www.verybestbaking.com/recipes/143190/Penne-Pasta-with-Sun-dried-Tomato-Cream-Sauce/detail.aspx