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

  2 cup or 108g

• 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 the garlic. In a stockpot, heat the olive oil over medium heat and cook the garlic for 2-3 minutes until golden brown, stirring occasionally. Remove from heat, add the broth, and return the pot to high heat. Cover and bring to a boil. Add the pasta, cover, and simmer for 8-10 minutes until the pasta is almost cooked, stirring occasionally.
2. While the pasta cooks, cut the broccoli into small florets and slice the carrots thinly on a bias. Drain and pat dry the sun-dried tomatoes, then slice them into thin strips.
3. Cube the cream cheese. Add the vegetables, cream cheese, black pepper, and salt to the pasta. Stir until the cream cheese is melted and incorporated. Reduce heat to medium, cover, and cook for an additional 2-4 minutes until the vegetables are tender.
4. Top with Parmesan cheese and fresh basil before serving. Enjoy!

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