Vegetarian
Creamy Sun-Dried Tomato Penne with Broccoli
Garlic Bread
Ingredients
- 1 (16-oz) pkg whole-grain penne pasta
- 1 (8.5-oz) jar organic sun-dried tomatoes in oil
- 1 (8-oz) block cream cheese, softened
- 2 cloves garlic, minced
- ¼ cup vegetable broth
- 2 (12-oz) pkg broccoli florets
- ¼ cup chopped fresh parsley
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook pasta according to package directions; drain, reserving ½ cup pasta water.
- Meanwhile, drain tomatoes, reserving 2 Tbsp oil. Pulse tomatoes, 2 Tbsp oil, cream cheese, garlic, and broth in a food processor or blender until smooth.
- Cook broccoli according to package directions.
- Combine pasta, cream sauce, and broccoli in pasta pot; add desired amount of pasta water to reach a creamy consistency.
- Cook 5 minutes or until thoroughly heated; sprinkle each serving with parsley and Parmesan before serving.
Side Dish Ingredients
- 1 (12-oz) loaf whole-grain bread, halved lengthwise
- 3 cloves garlic, minced
- 3 Tbsp olive oil
- ¼ cup chopped fresh parsley
Side Dish Instructions
- Preheat oven to 450°F. Place bread on a baking sheet, cut sides up. Stir together garlic, oil, and parsley; spread on bread.
- Bake 3 to 4 minutes or until toasted.
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