Creamy One Pot Pasta

4 garlic cloves, peeled
1 jar sun-dried tomatoes in oil, undrained (7oz)
3 cans (5.25 cups) vegetable broth
1lbs uncooked penne pasta
2 cups broccoli
2 medium carrots
2oz reduced-fat cream cheese
1/2 tsp pepper
1/4 tsp salt

Grated Parmesan cheese and snipped fresh basil leaves - optional.

Mince garlic and add to large pot. Add 1 TBPS of sun dried tomato oil. Cook over medium heat 2-3 mins or until garlic is golden brown. Remove from heat, add broth, bring to boil. Add pasta, cover and simmer 8-10 minutes or until pasta is almost cooked.

Cut broccoli into small florets, cut carrots half lengthwise, then thinly slice. Drain tomatoes, pat dry, and slice into strips.

Separate cream cheese into smaller portions Add vegetables, cream cheese, pepper, and salt. Stir until cream cheese is melted. Reduce heat and cook until vegetables are tender, 2-4 minutes. Top with Parmesan cheese and basil.

** I would also wait for this to cool for 10 minutes before serving because it helps the broth and cream cheese to mix and solidify together and give a better texture and less watery-stuff at the bottom of the pan. I would also DOUBLE the vegetables, but then again, I did going to school for nutrition - we nerds love our veggies.
We used frozen broccoli because we had it on hand and this helped make the process faster.

We also used sun dried tomatoes not in oil this time because we had them and they are way cheaper. I think it does affect the flavor a little, but not that much. Not $5 worth.


ALSO - using something like better than bouillon or Williams West -Witt's Products Vegetables broth, will save a ton of money and space. It's concentrated and SO much cheaper than buying broth already at a liquid. It can be $5 for 4 cups, or $5 for 40 cups! Also, the already made broth has to be used within 7 days and the concentrate is good for a very long time!

I'd love to hear your feedback!