Cooking Instructions:
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 cup oil-packed sun-dried tomatoes, drained and chopped
- 7.25-ounce jar roasted red peppers, drained and chopped
- 1 cup whipping cream (fat-free half & half, optional)
- 1/4 teaspoon crushed red pepper
- 1/2 cup fresh basil leaves, chopped
- 12-ounce box Lundberg® Brown Rice Penne Pasta, cooked and drained, reserving 1 cup cooking liquid
- 1 cup grated Parmesan cheese
Heat
oil in medium saucepan over medium heat. Add garlic and sauté 1 minute.
Add tomatoes, cream, red peppers and crushed red pepper and simmer 2
minutes. Stir in basil. Add tomato/cream mixture and Parmesan cheese to
cooked penne and stir to coat. Add enough reserved cooking liquid to
pasta if dry. Season with salt and pepper. Serves 4.