Creamy One-Pot Pasta

Ingredients

• Garlic

  Raw

  4 cloves, minced or 12g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Whole wheat pasta

  Dry

  16 oz or 454g

• Broccoli

  Raw

  2 cup chopped or 182g

• Carrots

  Raw

  2 medium or 122g

• Sun-dried tomatoes

  Packed in oil, drained

  2 cup or 220g

• Cream cheese

  Low fat

  ½ cup or 120g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Parmesan cheese

  Shredded

  1 tbsp or 5g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

Directions

1. Mince garlic. Place garlic and 1 tbsp oil into a stockpot; cook over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return stockpot to the burner; increase heat to high. Cover and bring to a boil. Add pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.
2. Meanwhile, cut broccoli into small florets; cut carrots in half lengthwise; thinly slice crosswise on a bias. Drain tomatoes; pat dry and slice into thin strips.
3. Cut cream cheese into cubes. Add vegetables, cream cheese, black pepper and salt to pasta; stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender.
4. Top with Parmesan cheese and basil. Enjoy!