• Cooking Time: 30 mins
  • Servings: 6
  • Preparation Time: 20 mins



  • 4 large garlic cloves, peeled
  • 1 jar (7 oz) sun-dried tomatoes in oil, undrained
  • 3 cans (14.5 oz each) chicken broth (5¼ cups)
  • 1 lb uncooked penne pasta
  • 1 head broccoli (2 cups small florets)
  • 2 medium carrots, peeled
  • 4 oz reduced-fat cream cheese (Neufchâtel)
  • ¼ tsp salt
  • ½ tsp coarsely ground black pepper
  • Grated fresh Parmesan cheese and snipped fresh basil (optional)


  • Thinly slice garlic using Color Coated Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into
  • (8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.
  • Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta;
  • cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using
  • Mega Scraper.
  • Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half lengthwise; thinly
  • slice crosswise on a bias using Santoku Knife. Drain sun-dried tomatoes; pat dry with a paper towel. Slice
  • tomatoes into thin strips. Add carrots and tomatoes to batter bowl.
  • Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. 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. Serve immediately in Simple Additions® Dots Large Round Bowl. If desired, top with
  • grated fresh Parmesan cheese and snipped fresh basil.

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