Top penne pasta with your own from-scratch sauce made with sun-dried tomatoes, garlic, light cream and fresh basil—all in just 20 minutes!
What You Need
Original recipe yields 8 servings
1 lb. penne pasta, uncooked
1/2 cup oil-packed sun-dried tomatoes, undrained
1 clove garlic, minced
2 cups light cream
1 pkg. (10 oz.) frozen peas
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. chopped fresh basil
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Let's Make It
Cook pasta as directed on package, omitting salt. Meanwhile, drain tomatoes, reserving 1 Tbsp. oil. Cut tomatoes into thin strips.
Mix reserved oil, tomatoes and garlic in medium saucepan; cook on medium heat 2 min. Add cream, peas, mustard and basil; cook 5 min. or until heated through, stirring occasionally.
Drain pasta; place in large bowl. Toss with sauce.
Substitute 1 tsp. dried basil leaves for the fresh basil.
Substitute half-and-half for the light cream.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.