Recipe: Whole-Wheat Penne with Creamy Sun-Dried Tomato Sauce

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new&improved

Whole Wheat Penne with Creamy Sundried Tomato Sauce

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!

Whole Wheat Penne with Creamy Sundried Tomato Sauce

Whole Wheat Penne with Creamy Sundried Tomato Sauce

Whole Wheat Penne with Creamy Sundried Tomato Sauce

Whole Wheat Penne with Creamy Sundried Tomato Sauce

Prop tip: Add some healthy protein by pairing this hearty pasta dish with our Skinny Turkey Meatballs (shown below).

Creamy Whole Wheat Penne Pasta with Turkey Meatballs

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.

Recipe: Whole-Wheat Penne with Creamy Sun-Dried Tomato Sauce

Prep time: Less than 10 minutes

Cook time: 15-20 minutes

Yield: 4 servings

Serving size: 1½ cups

Ingredients

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

Instructions

    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.

Nutrition Information

Per Serving: (1½ cups)

Calories: 373

Calories from fat: 64

Fat: 7g

Saturated Fat: 3g

Cholesterol: 15mg

Sodium: 291mg

Carbohydrates: 67g

Fiber: 10g

Sugar 9g

Protein: 19g

WWP+: 10

SmartPoints: 11

The nutrition content of recipes on SkinnyMom.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.