Some days I just need to make something quick for dinner.
I don’t mean a frozen pizza but something I actually make.
Something I can feel good about, knowing, I cooked dinner for my family.
But dang it, sometimes I don’t feel like spending 30-45 minutes in the kitchen making dinner.
As you can tell, I’m not feeling very domestic today. I want/need to feed my family, I want/need to eat and I don’t want/need to get take out.
The following recipe is a perfect fix for that dilemma.
Make a quick sauce. Boil noodles. Done.
20 minutes top.
I’ll even one up it and throw frozen garlic bread in the oven.
You know, I could try and be hip and say this is a “Meatless Monday” meal.
Even though it is just Sunday……but I’m just not that hip. 🙂
Oh well, it was very tasty, the hubs is happy and I can get back to working on my needlepoint.
Nice lazy day.
Pasta with Tuscan Cream Sauce
(adapted from Mel’s Kitchen Cafe)
- 4 tablespoons butter
- 4 cloves garlic, crushed or the kind in a jar
- 1/2 tablespoon dried basil
- 8 ounces cream cheese, softened and cut into 8 pieces
- 8-ounce jar sun-dried tomatoes, rinsed, drained and chopped
- 2 cups milk
- 6 ounces Parmesan cheese, grated (about 2 cups)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt, more to taste, if needed
Melt butter in a skillet over medium heat. Cook garlic, stirring constantly for about 2 minutes.
Add basil, then cream cheese. Whisk constantly for 2-3 minutes until smooth and creamy
Stir in sun-dried tomatoes.
Gradually add the milk, ¼ cup at a time. Each time, whisking until completely blended in sauce.
Once all milk is incorporated, stir in cheese, pepper and salt.
Continue to cook over medium heat, stirring until the cheese is melted (5-10 minutes).
Serve over warm, cooked bow-tie pasta.
Garnish with Parmesan cheese and chopped tomatoes.
**This would be great with a grilled chicken breast**