Ingredients:
- 6 c Rigatoni noodles, dry
- 12 Sundried tomatoes, packed in oil, thinly sliced
- 2 Tbsp fresh basil leaves (best hack for always having fresh herbs)
- 1/2 c chicken stock
- 4 garlic cloves, minced
- 1/2 c half-and-half cream
- 4 Tbsp parmesan cheese
Directions:
- Cook rigatoni according to package directions, until al dente (about 11 minutes).
- Combine sundried tomatoes, basil and chicken stock in a blender and blend until smooth.
- Heat oil in a large pan over medium heat. Cook garlic for 1-2 minutes.
- Pour in tomato mixture, cook for 1 minute.
- Add in cream, stir.
- Toss in with the cooked pasta. Add parmesan cheese and stir.
*Serve on the side of some well-seasoned flash-fry steaks.
Nutritional Information*
- Servings: 8
- Calories: 418
- Total Fat: 19.7 g
- Saturated Fat: 5.6 g
- Total Carbohydrates: 95.1 g
- Dietary Fiber: 1.9 g
- Sugar: 2.4 g
- Protein: 27.5 g
*Nutritional Information estimated using MyFitnessPal
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