2 c. (8 oz) dry penne pasta
8 sun-dried tomatoes, chopped (about 1/3 cup)
1 can (12 oz) evaporated lowfat 2% milk
2 cups shredded italian-style four cheese blend
1 tsp. dried basil
1/4 tsp. garlic powder
1/4 tsp. black pepper
Cook pasta according to package adding sun-dried tomatoes for the last two minutes of cooking time. Drain. In a medium saucepan, combine milk, cheese, basil, garlic powder and pepper. Cook over medium heat stirring often until cheese is melted. Remove from heat. Add to pasta. mix until combined.
Note: This is just as good without the sun-dried tomatoes. You can also add diced tomatoes instead.
Enjoy!
No comments:
Post a Comment