Tuesday, May 1, 2012

Rigatoni with Sun-Dried Tomato Cream Pasta


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
Instructions:
  • 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.
Prep: 10 minutes
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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