This Good recipe is a rich and creamy tasting pasta but without all of the belly busting ingredients. It is a perfect vegetarian meal and a great addition for a Meatless Monday. Go slowly with the red pepper...you want a little kick but not too much!
2 teaspoons of olive oil
3 cloves of garlic
3/4 teaspoon of salt
1 14oz can of diced tomatoes
Pinch red pepper flakes
1 lb penne or rontini pasta
1/4 cup half and half
6 tablespoons evaporated nonfat milk
1/4 cup Parmesan cheese
pinch of black pepper
Bring a large pot of water to boil and add salt. Once the water boils add pasta and cook until al dente.
In a large sauce pan heat the 2 teaspoons of oil and add garlic. Cook over low heat until the garlic browns, about 2 minutes. Add salt, tomatoes and red pepper. Bring to a simmer, reduce heat and simmer for about 10 minutes.
Once the pasta is cooked, drain and reserve about 1/2 cup of the pasta water. Add pasta back to empty cooking pot and then add sauce. If the pasta and sauce mixture seems dry add a little bit of the pasta water until the right consistency.
Stir in Parmesan and serve.
To make Better use whole grain pasta, organic half and half or organic Parmesan. To make Best add in multiple elements of whole grain pasta, organic half and half and organic Parmesan.
Enjoy the Best food!
Patty
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