Garlic Cream Elbows with Sun-Dried Tomatoes and Basil
An easy family-friendly recipes for elbows tossed in a lightened up garlic cream sauce with sun-dried tomatoes and basil. A delicious meatless meal ready in about 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
- 8 ounces about 2 cups Dreamfields Elbows
- 1 tablespoon unsalted butter
- ¼ cup diced red onion
- 4 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 cup 2% milk
- ½ cup 2 ounces grated Parmesan cheese
- ½ cup low-sodium chicken broth
- ⅓ cup julienne cut sun-dried tomatoes (not packed in oil, divided)
- ⅓ cup freshly chopped basil (divided)
- Salt and pepper
Instructions
- Cook pasta according to package directions.
- Meanwhile, heat butter in large deep skillet over medium heat until melted. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic to skillet; cook 1 minute or until fragrant, stirring frequently. Stir in flour; cook and stir 1 minute or until flour is dissolved and mixture is smooth and paste-like. Gradually whisk in milk, about 2 tablespoons at a time, until sauce thickens.
- Stir in Parmesan cheese until well combined. Stir in chicken broth. Reduce heat; simmer 5 minutes, stirring occasionally. Season with salt and pepper, as desired. Remove from heat.
- Add pasta to skillet; toss to combine. Stir in 1/4 cup of the tomatoes and 1/4 cup of the basil. Season with salt and pepper, as desired. Top with remaining tomatoes and basil; serve immediately.
Nutrition
- Calories: 340
- Sodium: 280
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 52
- Fiber: 6
- Protein: 16
- Cholesterol: 25