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May 21, 2013 You are here: Home > Recipes > Blushing Penne Pasta

BLUSHING PENNE PASTA

Blushing Penne Pasta

This is wonderful, but it makes enough to feed an army...and cream sauces on pasta don't necessarily reheat well on leftovers. Next time I will only make half. Best with the fresh herbs.

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INGREDIENTS

Servings: 8

1 package (16 ounces) penne pasta

1 cup thinly sliced onions

2 tablespoons butter

2 tablespoons minced fresh thyme or 2 teaspoons dried thyme

2 tablespoons minced fresh basil or 2 teaspoons dried basil

1 teaspoon salt

1-1/2 cups half-and-half cream, divided

1/2 cup white wine or reduced-sodium chicken broth

1 tablespoon tomato paste

2 tablespoons all-purpose flour

1/2 cup shredded Parmigiano-Reggiano cheese, divided

DIRECTIONS

Cook penne according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook onions in butter for 8-10 minutes or until lightly browned. Add the thyme, basil and salt; cook 1 minute longer. Add 1 cup cream, wine or broth and tomato paste; cook and stir until blended.

Combine flour and remaining cream until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/4 cup cheese. Drain penne; toss with sauce. Sprinkle with remaining cheese.

Nutrition Facts: 1 cup equals 336 calories, 10 g fat (6 g saturated fat), 34 mg cholesterol, 445 mg sodium, 46 g carbohydrate, 2 g fiber, 12 g protein.

RECIPE BACKSTORY

This is wonderful, but it makes enough to feed an army...and cream sauces on pasta don't necessarily reheat well on leftovers. Next time I will only make half. Best with the fresh herbs.

Nutrition Facts: 1 cup equals 336 calories, 10 g fat (6 g saturated fat), 34 mg cholesterol, 445 mg sodium, 46 g carbohydrate, 2 g fiber, 12 g protein.