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    You are in: Home / Recipes / Penne With Pesto Cream Sauce and Sun-Dried Tomatoes Recipe
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    Penne With Pesto Cream Sauce and Sun-Dried Tomatoes

    Penne With Pesto Cream Sauce and Sun-Dried Tomatoes. Photo by Law School Chef

    1/1 Photo of Penne With Pesto Cream Sauce and Sun-Dried Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Law School Chef's Note:

    easy to make, and tastes like you put a lot of effort into it. I found the recipe in the Chicago Sun-Times, and modified it a little. You can easily substitute some other kind of pasta for the penne, and add or subtract other ingredients. Adding meat would make it a more complete meal, but it's pretty filling without.

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    Units: US | Metric


    1. 1
      Cook penne according to directions, about 9 minutes for al dente.
    2. 2
      In a medium-size saucepan, simmer cream over medium heat, stirring occasionally, until it has reduced by a third. Remove from heat and stir in the pesto sauce and sun-dried tomatoes. Let stand a little to let the sauce thicken, if desired.
    3. 3
      When the penne is cooked, drain well and add the cream sauce. Season with salt and pepper, and toss to coat the pasta well with the sauce.
    4. 4
      Serve immediately, sprinkled with the cheese, if desired.

    Ratings & Reviews:


    Nutritional Facts for Penne With Pesto Cream Sauce and Sun-Dried Tomatoes

    Serving Size: 1 (121 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 620.9
    Calories from Fat 276
    Total Fat 30.7 g
    Saturated Fat 18.5 g
    Cholesterol 108.7 mg
    Sodium 38.1 mg
    Total Carbohydrate 77.0 g
    Dietary Fiber 8.2 g
    Sugars 0.0 g
    Protein 16.2 g

    The following items or measurements are not included:

    pesto sauce

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