June 22, 2012

Pasta Primavera–Deep Covered Baker

June 22, 2012

This pasta recipe is delicious and takes you about 25 minutes from start to finish!!  You can add chicken or shrimp if you would like.


4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
1 lb, 10 oz container of chicken broth
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz regular or reduced-fat cream cheese (Neufchâtel)
¼ tsp salt
½ tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)


    1. Thinly slice garlic. Place garlic and 1 tablespoon oil from sun-dried tomatoes into Deep Covered Baker.  If you are using dried sundried tomatoes just use 1 tablespoon of olive oil. Place Deep Covered Baker in microwave and cook garlic for 1 minute.
    2. Meanwhile, cut broccoli into small florets; place in a bowl.  (You can also use frozen broccoli) Cut carrots in half lengthwise; thinly slice crosswise or use a julienne peeler to julienne your carrots. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to bowl.
    3. Remove garlic from microwave; add pasta, broth, broccoli, carrots and sun-dried tomatoes. Return to microwave and cook for 10 minutes. After 10 minutes, stir and return to microwave for an additional 8 minutes.
    4. Cut cream cheese into 6 cubes. Add cream cheese to Deep Covered Baker and cover, let sit for 5 minutes. Add salt and black pepper to Deep Covered Baker.  Stir until cream cheese is melted and fully incorporated.
    5. Serve immediately. If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

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