Name: Creamy Pink Penne Pasta
Ingredients: 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; 1½ cups half and half cream, divided; ½ cup white wine or reduced sodium chicken broth; 1 Tablespoon tomato paste; 2 Tablespoons flour; ½ cup shredded Parmigiano Reggiano cheese, divided

Ingredients

Units Scale

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 flour
1/2 cup shredded Parmigiano Reggiano cheese, divided

Cook Mode Prevent your screen from going dark

Instructions

Cook penne according to package directions.
While pasta is cooking, cook onions in butter in a large nonstick frying pan over medium heat for 8 minutes, or until lightly browned.
Add the thyme, basil and salt; cook an additional 2 minutes.
Add 1 cup cream, wine and tomato paste; cook and stir until blended.
In a small bowl, combine flour and remaining cream, whisking until smooth.
Gradually stir the flour mixture into the sauce in the frying pan.
Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ¼ cup of the cheese.
Drain penne. Toss with sauce, coating thoroughly. Sprinkle with remaining cheese.

Nutrition

Serving Size: 1 cup
Calories: 336
Sodium: 445mg
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 46g
Fiber: 2g
Protein: 12g
Cholesterol: 36mg