Recipe: Penne with Creamy Basil Tomato Sauce (low fat)

PENNE WITH CREAMY BASIL TOMATO SAUCE

"This one is from The Occasional Vegetarian by Karen Lee and I made a little change in the recipe so it would be lower in fat." - Risa G., NJ

1 Tbsp. chopped garlic
1 Tbsp. olive oil
2 cups tomato sauce, preferable homemade
2 Tbsp. white wine (or water)
1/4 cup fat free evaporated milk plus 1 tsp. cornstarch mixed together
1/4 cup sun-dried tomatoes, rehydrated
2 tsp. salt (I omitted this)
1/2 lb. penne or other short pasta, uncooked
1/2 cup torn basil leaves
1/4 cup grated Parmesan cheese

In a medium skillet, saute the garlic in the olive oil over low heat until the garlic is light brown, 1-2 minutes. Add the tomato sauce and simmer for 1 minute. Add the wine or water and simmer for a few seconds. Stir in the evaporated skim milk and simmer for a few seconds more. Add the dried tomatoes.

Bring a large pot of water to a rolling boil. Add the salt and the pasta. Cover until the water returns to a boil. Cook the penne until tender but firm, 8-10 minutes. Add the basil and simmer sauce for a few seconds.

Drain the pasta and add it to the sauce. Toss well to coat. Remove the pasta and sauce from the heat. Mix half of the cheese in with the sauce; sprinkle the rest on top. Serve immediately.

Makes 2-3 servings
Adapted from source: The Occasional Vegetarian by Karen Lee
From: Risa G., NJ