Main dishes

Penne with Sun-Dried Tomato Sauce

Penne with Sun-Dried Tomato Sauce recipe

photo by:kraft

Pasta and peas are tossed in a light cream sauce flavored with garlic, sun-dried tomatoes, basil and mustard for a quick, delicious meal.

time

prep:

15 min

total:

30 min

servings

total:

6 servings

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what you need

1/2

cup sun-dried tomatoes (oil packed), undrained

clove garlic, minced

cups light cream or half-and-half

pkg. (10 oz.) frozen peas, thawed

Tbsp. GREY POUPON Dijon Mustard

Tbsp. chopped fresh basil leaves or 1 tsp. dried basil leaves

lb. penne pasta, cooked, drained

Make It

DRAIN tomatoes, reserving 1 Tbsp. of the oil. Cut tomatoes into thin strips. Cook and stir tomatoes and garlic in reserved oil in medium saucepan on medium heat 2 minutes.

ADD cream, peas, mustard and basil; cook 5 minutes or until heated through.

PLACE hot cooked pasta in large bowl. Add sauce; toss to coat.

Kraft Kitchens Tips

Family Fun

Take a walk with your family after enjoying this meal.

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CaMammina

posted:10/30/2011

One of my family's favorite dishes; been making this for years. Love the sun-dried tomatoes in this dish! Delicious.

galsmiley

posted:4/9/2010

Me and my youngest kind of liked it (she liked the noodles), but my hubby and oldest didn't particularly care for it. I would eat it again, but I probably won't make because my family won't.

a cook

posted:9/10/2009

This was a great recipe. Instead of peas I added fresh spinach. Also, my family loves garlic so I went with 2 cloves of fresh garlic. Next time I will also try mushrooms.

lmaizy

posted:4/15/2007

I added canned artichoke hearts but that didn't taste so good to me. Otherwise the sauce was very good, but the sun-dreid tomatos have a strong flavor. I think regular chopped tomatos would better suit my taste. I would make this again.

Alissa261

posted:2/21/2007

I think there was too much mustard. But I added more garlic and added artichoke hearts also. Used fat free half and half. Over all it was very tasty!

fifi42001

posted:9/28/2006

Eh. I had high hopes for this recipe but was disappointed. I think that if I were to try out this one again I would add chicken and extra veggies.

foxxxy41

posted:9/10/2006

I used the suggestions that others made and used about 8 cloves of garlic instead of one. I also used about 1 cup of fresh, sliced mushrooms, and about 1.5 cups sliced zucchini. I used more of the sundried tomatoe oil to sautee the extra veggies. I also threw in 2 poached chicken breasts, cut into small pieces. I used about 3 tbsp of basil instead of just one. It was FANTASTIC!! Even my 8 year old son liked it!

a cook

posted:8/9/2006

This was very bland, if I made this again I would add more garlic and spices.

a cook

posted:7/21/2006

This recipe is even better with sauteed mushrooms, artichoke hearts and grilled chicken. Use whole wheat pasta instead to cut down on fat content and calories.

a cook

posted:3/13/2006

I've made this recipe a few times. It's become a bit of a favorite. This last time around I added broccoli and mushrooms to the mix to make the meal a little more heartier, and it was a big hit! I do recommend doubling the sauce as well which was suggested by someone else a little bit earlier and adding a cup of parmesan cheese.