This low-calorie, high-protein comfort food meal will soon be a favorite in your household! The cheese and sun-dried tomatoes come together for a creamy, perfectly blended sauce the kids and hubby will love. No one will ever know it's healthy!
Prop tip: Add some healthy protein by pairing this hearty pasta dish with our Skinny Turkey Meatballs (shown below).
We want to make sure our recipes are juuust right before we share them with our readers, so we have reworked an older version of this recipe into a new and improved creation! This recipe is skinnier, tastier and better than ever thanks to a tiny bit of tweaking, and we know you’ll love it.
Prep time: Less than 10 minutes
Cook time: 15-20 minutes
Yield: 4 servings
Serving size: 1½ cups
12 oz whole-wheat penne, dry
1 Tbsp unsalted butter
1 Tbsp minced garlic
⅓ cup sun-dried tomatoes, chopped
1 Tbsp whole-wheat white flour
1½ cups skim milk
¼ cup Sargento® Artisan Blends® Shredded Parmesan Cheese
¼ tsp salt
⅛ tsp black pepper
2 Tbsp fresh basil, chopped
Bring a large pot of water to a boil and cook the penne according to package directions for al dente.
In a large skillet over medium-low heat, melt the butter and add the garlic and chopped sun-dried tomatoes, cooking until the garlic is fragrant, less than a minute.
Whisk in the flour and cook for about 30 seconds, until the butter and garlic become a thick paste.
Lower the heat and whisk in the milk, stirring constantly until the sauce begins to thicken, about 3 minutes. Stir in the cheese, salt and black pepper.
Cook for an additional 2 minutes until the cheese is completely melted, and then stir in 1 tablespoon basil.
When the penne has finished cooking, drain the penne, reserving about ¼-cup to ½-cup of the pasta cooking water.
Toss the penne into the sauce, and thin the sauce out with the reserved pasta water about 2 tablespoons at a time, if needed.
Garnish with the remaining fresh chopped basil.
Per Serving: (1½ cups)
Calories from fat: 64
Saturated Fat: 3g
The nutrition content of recipes on Smart Nutrition.has been calculated by Registered Dietitian, Jessica Penner, of