Dinner

Creamy Milano Pasta with Sun-Dried Tomatoes is for Dinner.

Creamy Milano Pasta with Sun-Dried Tomatoes takes 5 minutes to prepare.

Creamy Milano Pasta with Sun-Dried Tomatoes takes 25 minutes to cook.

Creamy Milano Pasta with Sun-Dried Tomatoes makes 4 servings.

The ingredients for Creamy Milano Pasta with Sun-Dried Tomatoes are:

Sliced Fresh Mushrooms, 1.5 cups
Sun-Dried Tomatoes, 1/3 cup (or more)
Chicken Broth, 1.5 cups
Garlic, 3 cloves minced
1 Tbls butter
1 oz Parmesan Cheese, freshly grated
1 can fat free Evaporated Milk
6 oz Farfalle (bow tie pasta), cooked al dente
Fresh Basil or Parsley
Salt & Pepper to taste
corn starch to thicken

Here is how you make Creamy Milano Pasta with Sun-Dried Tomatoes:

Slice up the Sun-Dried tomatoes (they'll rehydrate in the sauce). Cook Pasta according to package directions.Saute sliced mushrooms and garlic in large non-stick pan using a little chicken broth. Once softened, add the chicken broth, butter, sun-dried tomatoes and half of the parmesan cheese. Let simmer for about 10 minutes. Add part of the evaporated milk and mix the rest with a little cornstarch to thicken the sauce. Add the thickened cornstarch/evaporated milk to the pan, salt and pepper to taste. Once it starts to thicken and coats the back of a spoon it should be ready. toss with pasta and serve sprinkled with the remainder of the parmesan cheese and fresh basil. Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user ADGIRL618.

The nutritional information for Creamy Milano Pasta with Sun-Dried Tomatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 329.3

• Total Fat: 6.0 g
• Cholesterol: 15.3 mg
• Sodium: 433.7 mg
• Total Carbs: 47.6 g
• Dietary Fiber: 2.3 g
• Protein: 17.5 g