Creamy Penne Pasta
photo by alligirl
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 1 cup penne pasta, uncooked
- 1 1⁄2 teaspoons butter
- 2 1⁄4 teaspoons extra virgin olive oil
- 1 1⁄2 teaspoons all-purpose flour
- 1⁄2 teaspoon fresh garlic, minced
- salt, to taste
- 1⁄4 teaspoon dried basil
- crushed red pepper flakes, to taste
- 3 tablespoons half-and-half
- 2 tablespoons chicken broth
- 1 tablespoon water
- 3 tablespoons parmesan cheese, grated
- 1 tablespoon sour cream
directions
- Cook pasta according to package directions.
- Meanwhile, in a small saucepan, melt butter.
- Stir in the oil, flour, garlic and seasonings until blended.
- Gradually add the half and half, broth and water.
- Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
- Remove from heat; stir in cheese and sour cream.
- Drain pasta and toss with the sauce.
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Reviews
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I thought this came together quite well! I cut the recipe in half & used whole wheat spaghetti--I did have to add about 1 tbsp more half & half (used fat free) b/c it was too thick. I also omitted the pepper flakes & subbed basil w/ italian seas. Instead of olive oil, I used a little more light butter--and used fat free sour cream. I also omitted the broth & used more water, as suggested. It was pretty tasty! Thank u for sharing.
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Made this recipe as given (except that I doubled the garlic!), but another time I'd take another reviewer's tip & add some chicken & a veggie for a main course! It did, however, make a great side for the baked chicken breasts we had with it this 1st time around! We really enjoyed the sauce here! Thanks for sharing! [Tagged, made & reviewed in Please Review My Recipe]
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Tweaks
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I thought this came together quite well! I cut the recipe in half & used whole wheat spaghetti--I did have to add about 1 tbsp more half & half (used fat free) b/c it was too thick. I also omitted the pepper flakes & subbed basil w/ italian seas. Instead of olive oil, I used a little more light butter--and used fat free sour cream. I also omitted the broth & used more water, as suggested. It was pretty tasty! Thank u for sharing.
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!