Garlic Cream Pasta with Sun-Dried Tomatoes and Basil

0
82

Ingredients:

  • 8 ounces (about 2 cups) Elbows
  • 1 tablespoon unsalted butter
  • 1/4 cup diced red onion
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 1/2 cup (2 ounces) grated Parmesan cheese
  • 1/2 cup low-sodium chicken broth
  • salt
  • pepper
  • 1/3 cup julienne cut sun-dried tomatoes, not packed in oil, divided
  • 1/3 cup chopped fresh basil, divided

Directions:

  1. Cook pasta according to package directions.
  2. Meanwhile, in large, deep skillet, heat butter over medium heat until melted. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic to skillet; cook 1 minute or until fragrant, stirring frequently. Stir in flour; cook and stir 1 minute or until flour is dissolved and mixture is smooth and paste-like. Gradually whisk in milk, about 2 tablespoons at a time, until sauce thickens.
  3. Stir in Parmesan cheese until well combined. Stir in chicken broth. Reduce heat; simmer 5 minutes, stirring occasionally. Season with salt and pepper, as desired. Remove from heat.
  4. Add pasta to skillet; toss to combine. Stir in 1/4 cup of the tomatoes and 1/4 cup of the basil. Season with salt and pepper, as desired. Top with remaining tomatoes and basil; serve immediately.

STAY INFORMED. SIGN UP!

Up-to-date agriculture news in your inbox!

<

NO COMMENTS

LEAVE A REPLY

Receive emails as this discussion progresses.