Ingredients:
- 2 cups (16 oz.) pasta (I used rigatoni, but penne or anything similar works!)
- 1/3 cup of sun-dried tomatoes
- 1 can (12 oz.) evaporated milk (I used Nestle Carnation Fat Free Milk)
- 1 8 oz. package shredded Italian-style 4-cheese blend
- 1 tsp. dried basil
- 1/4 tsp. garlic powder
- 1/4 tsp. ground black pepper
- Prepare pasta according to package directions. Add sun-dried tomatoes to boiling pasta water for last 2-4 minutes of cooking time.
- Combine evaporated milk, cheese, basil, garlic powder, and pepper in saucepan over medium heat. Cook until cheese is melted, remove.
- Add mix to sun-dried tomatoes and pasta and serve.
Cooking: 15 minutes
Yields: 7 servings
Adding shrimp or chicken to it would be delicious as well.
Side note: if your can opener breaks as you go to open your evaporated milk can, an alternative way of opening your can is to stab the top with a steak knife. Not recommended for those under the age of 16. Yes, that happened.
Enjoy!
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