Description
A quick yet satisfying one-pan pasta dish featuring sun-dried tomatoes in a creamy sauce, perfect for busy weeknights.
Ingredients
Scale
- 3 tablespoons butter
- 3 cloves garlic (minced)
- 2 cups chicken stock (or bone broth)
- 1/2 cup half and half or whole milk (room temperature)
- 1 (8 oz) jar sun-dried tomatoes in oil (oil drained)
- 8 oz angel hair pasta
- 1/3 cup parmesan cheese (grated)
- 2 tablespoons optional – softened cream cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon freshly cracked pepper
- 1/4 teaspoon salt
- optional – 1/2 teaspoon red pepper flakes
Instructions
- Melt the butter in a large skillet over medium-low heat, then add the garlic, sautéing for about 1 minute or until fragrant.
- Pour in the chicken stock and add the sun-dried tomatoes and seasonings, stirring to combine.
- Slowly introduce the half and half, bringing the mixture to a gentle boil.
- Add the pasta, allowing it to sit for 30 seconds to soak before stirring.
- Let the pasta cook submerged in the liquid for about 5 minutes, ensuring even cooking.
- Reduce the heat to a simmer and mix in the cream cheese, if using, until melted into the sauce.
- Cook until the pasta is al dente, adjusting the sauce’s consistency with more stock or half and half as needed.
- Sprinkle the parmesan on top and adjust seasoning with salt and pepper as desired.
Notes
Ensure the pasta is an appropriate size to avoid overcooking. Room temperature ingredients help create a smoother sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg