Scott's Recipe

Pasta - Creamy One Pot

Category: Pasta & Rice

2 tsp olive oil
2 large cloves garlic, thinly sliced
2 Tbsp sliced sun-dried tomatoes in oil, drained and patted dry
2-3/4 cups chicken broth
8 oz uncooked penne pasta
2 cups small broccoli florets
1 medium carrot, peeled and cut into thin half-moons
1 cup halved cherry tomatoes
2 oz reduced-fat cream cheese, cut into cubes
Salt and pepper to taste
Grated Parmesan cheese and chopped fresh basil for garnish (if desired)


1. Place garlic and oil in a large saucepan. Cook over medium heat, stirring often, until garlic is golden, 2-3 minutes.
2. Add broth, cover the pot and bring to a boil over high heat.
3. Stir in pasta, cover and simmer vigorously, stirring occasionally, until pasta is almost cooked but still firm, 8-10 minutes.
4. Add the vegetables and cream cheese to the pot of pasta and stir until the cream cheese is melted.
5. Reduce heat to medium; cover and cook 3 to 5 minutes longer, until vegetables are crisp-tender.
6. Season to taste with salt and pepper.
7. Serve immediately, garnishing with Parmesan and fresh basil if desired.