Cooking Instructions:
Add cooked vegetarian sausage crumbles, portabella mushroom slices, or artichoke hearts.
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1 cup oil-packed sun-dried tomatoes drained and chopped
- 1/8 teaspoon red pepper flakes
- 1 cup half & half cream (or Fat Free half & half)
- 1 cup Amy’s Organic Tomato Basil Pasta Sauce
- 1/2 cup fresh basil leaves, chopped
- 10-ounce box Lundberg® Rotini Brown Rice Pasta, cooked al dente
- 1 cup grated Parmesan cheese
Heat
oil in large saucepan over medium heat. Add garlic and sauté 1 minute.
Add tomatoes, Amy’s Pasta Sauce, half & half, and red pepper flakes
and heat to simmer. Cook 2-3 minutes, stirring constantly. Add basil.
Stir in tomato/cream mixture and Parmesan cheese to cooked Rotini.
Serve immediately. Serves 4.